Processing and sensory properties of high-fibre bakery products
نویسندگان
چکیده
منابع مشابه
Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review
High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, abi...
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ژورنال
عنوان ژورنال: International Journal of Environmental and Agriculture Research
سال: 2017
ISSN: 2454-1850
DOI: 10.25125/agriculture-journal-ijoear-sep-2017-16