|
|||||
|
|
Inulin and Erythritol As Sucrose Replacers in Short‐dough Cookies: Sensory,Fracture, and Acoustic Properties |
|
| Authors: | Laura Laguna Cristina Primo‐Martín Ana Salvador Teresa Sanz |
| Affiliation: | 1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), , Burjassot, Valencia, Spain;2. Bakery Technology Centre B.V. Brieltjenspolder 16, , Made, The Netherlands |
| Abstract: | |
| Keywords: | cookie sucrose replacement sound sensory |