Effect of different sweeteners on the thermal, rheological, and water mobility properties of soft wheat flour and their application to cookies as an alternative to sugar
Sungmin Jeong, Goeun Kim, Kyunghun Ryu, Ji-Won Park, Suyong Lee
Topics & Concepts
Food scienceSugarSucroseRheologyChemistryWheat flourFructoseMaterials scienceComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology