Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

  1. Ronda, F.
  2. Gómez, M.
  3. Blanco, C.A.
  4. Caballero, P.A.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2005

Volume: 90

Issue: 4

Pages: 549-555

Type: Article

DOI: 10.1016/J.FOODCHEM.2004.05.023 GOOGLE SCHOLAR

Sustainable development goals

Related Projects

TRATAMIENTOS ENZIMÁTICOS PARA REFORZAR LA ESTRUCTURA PROTEICA DE LOS CEREALES.

2002/00410/001

Data source: Scopus