Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach

Published 2019 View Full Article

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Title
Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach
Authors
Keywords
Health, Cakes, Sourdough, Polyols, Exopolysaccharides, Sugar
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages 108583
Publisher
Elsevier BV
Online
2019-07-26
DOI
10.1016/j.foodres.2019.108583

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