Fiber enriched reduced sugar muffins made from iso-viscous batters

标题

作者

关键词

Baking, Fiber, Muffins, Rebaudioside A, Rheology, Starch digestion

出版物

Volume 65, Issue -, Pages 32-38

出版商

Elsevier BV

发表日期

2015-07-22

DOI

10.1016/j.lwt.2015.07.053

联系作者

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