Title of article :
Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer Original Research Article
Author/Authors :
Dilek Kocer، نويسنده , , Zeynep Hicsasmaz، نويسنده , , Alev Bayindirli، نويسنده , , Sinan Katnas، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2007
Abstract :
Dilek Kocer, Zeynep Hicsasmaz, Alev Bayindirli, Sinan Katnas
Keywords :
Fat-replacer , Polydextrose , High-ratio cake , Cake batter , Sugar-replacer
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering
