EFFECTS OF EMULSIFIERS, SORBITOL, POLYDEXTROSE, AND CRYSTALLINE CELLULOSE ON THE TEXTURE OF REDUCED-CALORIE CAKES

被引：38
作者：
KAMEL, BS [1 ]
RASPER, VF [1 ]
机构：
[1] UNIV GUELPH,DEPT FOOD SCI,GUELPH N1G 2W1,ONTARIO,CANADA
来源：
JOURNAL OF TEXTURE STUDIES | 1988年 / 19卷 / 03期
关键词：
D O I：
10.1111/j.1745-4603.1988.tb00944.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：307 / 320
页数：14
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