Sucrose replacement in high ratio white layer cakes.
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DOI: 10.1002/jsfa.8170
Abstract: BACKGROUND Several commercially available alternative sweeteners have potential in reducing the caloric content of baked products. Sugar alcohols and natural sweeteners have similar bulk as sucrose and can replace sucrose directly. High intensity sweeteners have… read more here.
Keywords: layer cakes; replacement high; sucrose replacement; high ratio ... See more keywords