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Fat Replacers in Baked Food Products

Fat provides important sensory properties to baked food products, such as colour, taste, texture and odour, all of which contribute to overall consumer acceptance. Baked food products, such as crackers, cakes and biscuits, typically contain high amounts of fat. However, there is increasing demand fo...

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Detalles Bibliográficos
Autores principales: Colla, Kathryn, Costanzo, Andrew, Gamlath, Shirani
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6306729/
https://www.ncbi.nlm.nih.gov/pubmed/30477253
http://dx.doi.org/10.3390/foods7120192