Evaluation of a maltodextrin gel as a partial replacement for fat in a high‐ratio white‐layer cake
- 1 September 2001
- journal article
- Published by Wiley in International Journal of Consumer Studies
- Vol. 25 (3) , 238-245
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Food Industry Responses to the Health of the NationNutrition & Food Science, 1994
- Effect of fat content and corn sweeteners on selected sensory attributes and shelf stability of vanilla ice creamInternational Journal of Dairy Technology, 1994
- SHORTENED CAKES1990