High-quality gluten-free sponge cakes without sucrose: Inulin-type fructans as sugar alternatives

Article

Abstract: Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many

Palabras claves:

CAKE, celiac disease, Clean label, Dietary Fibre, obesity, Sensory quality, Sucrose replacement, Texture profile

Autores:

Cristina M. Rosell, Drabińska N., Jeliński T., Krupa-Kozak U., Piłat B., Starowicz M., Szmatowicz B.

Fuentes:

scopus