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Fat Replacers in Baked Food Products

Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand fo...

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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Colla, Kathryn, Costanzo, Andrew, Gamlath, Shirani
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2018
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6306729/
https://ncbi.nlm.nih.gov/pubmed/30477253
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods7120192
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