Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose.
In: Journal of Food Quality, Jg. 37 (2014-08-01), Heft 4, S. 281-290
Online
academicJournal
Zugriff:
Titel: |
Textural and Sensory Characteristics of Rice Chiffon Cake Formulated with Sugar Alcohols instead of Sucrose.
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Autor/in / Beteiligte Person: | Kim, Ji-Na ; Park, Soojin ; Shin, Weon-Sun |
Link: | |
Zeitschrift: | Journal of Food Quality, Jg. 37 (2014-08-01), Heft 4, S. 281-290 |
Veröffentlichung: | 2014 |
Medientyp: | academicJournal |
ISSN: | 0146-9428 (print) |
DOI: | 10.1111/jfq.12083 |
Sonstiges: |
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