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Physical, textural and sensory characteristics of reduced s..:
Milner, Laura
;
Kerry, Joseph P.
;
O'Sullivan, Maurice G.
.
Innovative Food Science & Emerging Technologies. 59 (2020) - p. 102235 , 2020
Link:
https://doi.org/10.1016/j.ifset.2019.102235
RT Journal T1
Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2019.102235&Exemplar=1&LAN=DE A1 Milner, Laura A1 Kerry, Joseph P. A1 O'Sullivan, Maurice G. A1 Gallagher, Eimear PB Elsevier BV YR 2020 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 59 SP 102235 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2019.102235 DO https://doi.org/10.1016/j.ifset.2019.102235 SF ELIB - SuUB Bremen
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