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Effect of xylo‐oligosaccharides (XOS) addition on technological and sensory attributes of cookies
Xylo‐oligosaccharides (XOS) are nondigestible oligosaccharides (NDO) which are recently authorized as novel food ingredients in European Union. Present study introduces the effect of XOS on baking quality of cookies. Color measurements proved that XOS enhance the caramelization during baking. Textur...
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| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7590280/ https://ncbi.nlm.nih.gov/pubmed/33133548 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1802 |
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