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Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109565
Abstract: The effects of the addition of sucrose alternatives on muffin-making performance were assessed through rapid viscoanalysis (RVA), differential scanning calorimetry (DSC), and muffin baking, including a storage test for potential sucrose replacement. Sucrose and three…
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Keywords:
replacement;
isomaltulose mylose;
potential sucrose;
produce muffins ... See more keywords