用赤藓糖醇和三氯蔗糖替代甜味剂制备松饼的品质特性

Q4 Agricultural and Biological Sciences

Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-10-31 DOI:10.3746/jkfn.2023.52.10.1057

Eun Seong Go, Jin Hee Choi, Ji Hye Chu, Ye Ji Kim, Soo Bin Kim, Hyun Do Ahn, Hae Yeon Choi

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引用次数: 0

摘要

高恩成、崔振熙、朱智惠、金烨智、金秀彬、安铉道、崔海妍。韩国食品科学与营养学会学报[j]; 2023;52:10 7-64。https://doi.org/10.3746/jkfn.2023.52.10.1057

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Quality Characteristics of Muffin Prepared with Alternative Sweeteners Erythritol and Sucralose

Eun Seong Go, Jin Hee Choi, Ji Hye Chu, Ye Ji Kim, Soo Bin Kim, Hyun Do Ahn, and Hae Yeon Choi. Journal of the Korean Society of Food Science and Nutrition 2023;52:1057-64. https://doi.org/10.3746/jkfn.2023.52.10.1057

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来源期刊

Journal of The Korean Society of Food Science and Nutrition Agricultural and Biological Sciences-Food Science

CiteScore

1.20

自引率

0.00%

发文量

127