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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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| 發表在: | Foods |
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| Main Authors: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2018
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| 主題: | |
| 在線閱讀: | 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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