Lowering added sugar and increasing fibre in croissants using short-chain fructooligosaccharides (sc-FOS)
Thota Niranjan, Chingakham Ngotomba Singh, Khalid J. Alzahrani, R. V. Kale, Madhuresh Dwivedi, N.N. Misra
Topics & Concepts
Food scienceSugarSucroseChemistryRheologyStarchMaterials scienceComposite materialMicrobial Metabolites in Food BiotechnologyFood composition and propertiesEnzyme Production and Characterization