THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH
Understanding the current technologies related to the food industry, which deal with the reduction of sugar in processed foods, research made on the subject and the consumers response to the reduction of sugar in food, has become a very important pillar for food producers in the mission, to design a...
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| Auteurs principaux: | , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Stefan cel Mare University of Suceava
2021
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| Accès en ligne: | https://doaj.org/article/14ccd326c8524fa0bba5ded3542a30c6 |
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