Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Citation data:

Nutrition and Food Sciences Research, ISSN: 2383-0441, Vol: 3, Issue: 4, Page: 3-11

Publication Year:
2016
Captures 9
Readers 9
DOI:
10.18869/acadpub.nfsr.3.4.3
Author(s):
Zargaraan, Azizollaah; Kamaliroosta, Leila; Yaghoubi, Amin Seyed; Mirmoghtadaie, Leila
Publisher(s):
CASRP: Center of Advanced Scientific Research and Publications