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Effects of acidulants in controlling browning in cakes prepared with 100% high-fructose corn syrup or sucrose.

1989

Johnson J.M. | Harris C.H.

AGROVOC Keywords
acidulant acidulantes acidulants agua analyse organoleptique cakes color colour contenido de humedad couleur eau lisina lysine moisture content organoleptic analysis organoleptic properties pasteles ph sucrosa sucrose teneur en eau volume volumen water
Bibliographic information
Cereal chemistry
Volume 66 ISSN 0009-0352
Pagination
v.158-161(3)
Other Subjects
Isomerose; Isomerosa; Propiedades organolepticas; Propriete organoleptique; Gateau; Analisis organoleptico
Language
English
Note
references.
Type
Journal Article; Journal Part
Source
Cereal-chemistry (USA). (May-Jun 1989). v. 66(3) p. 158-161.
Corporate Author
Bioteknisk Inst., A.T.V., Kolding (Denmark).
2012-11-15
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