Rankings
Publications
Sources
Publishers
Scholars
Organizations
About
Login
Register
Home
Publications
Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes
Home
Publications
Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes
Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes
Felicidad Ronda
Felicidad Ronda
Manuel Gómez
Manuel Gómez
Carlos A. Blanco
Carlos A. Blanco
Pedro A. Caballero
Pedro A. Caballero
Publisher Website
Google Scholar
Cite
Download
Share
Download
1 May 2005
journal article
Published by
Elsevier BV
in
Food Chemistry
Vol. 90
(4)
,
549-555
https://doi.org/10.1016/j.foodchem.2004.05.023
Abstract
No abstract available
Keywords
SPONGE CAKE
BULKING AGENT
MALTITOL
MANNITOL
XYLITOL
SORBITOL
ISOMALTOSE
OLIGOFRUCTOSE
POLYDEXTROSE
PHYSICAL PROPERTIES
SENSORY EVALUATION
Cited by 145 articles