Processing suitability of healthful carbohydrates for potential sucrose replacement to produce muffins with staling retardation
Sign Up to like & getrecommendations! 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… read more here.
Keywords: replacement; isomaltulose mylose; potential sucrose; produce muffins ... See more keywords