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Characterizing Ingredients in Baked Products Sold in the U.S.
OBJECTIVES: To develop a dataset of top ingredients used in baked products and to examine the scope of use of emulsifiers, leavening agents and sweeteners (nutritive and non-nutritive) in baked products. METHODS: We identified top-selling baked products using 2016 Information Resources Inc. market s...
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| Publicado no: | Curr Dev Nutr |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Oxford University Press
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7257280/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa052_002 |
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