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The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review

Shiyong Ding, Jun Yang

2021Trends in Food Science & Technology88 citationsDOI

Topics & Concepts

SugarFood scienceChemistryRheologyStarchSweetnessRetrogradation (starch)Starch gelatinizationMaterials scienceAmyloseComposite materialFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology
The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review | Litcius