검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system Min B, Bae IY, Lee HG, Yoo SH, Lee S Bioresource Technology, 101(14), 5414, 2010 |
| 2 |
Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer Kocer D, Hicsasmaz Z, Bayindirli A, Katnas S Journal of Food Engineering, 78(3), 953, 2007 |
| 3 |
Effect of some protein based fat replacers on physical, chemical, textural, and sensory properties of strained yoghurt Yazici F, Akgun A Journal of Food Engineering, 62(3), 245, 2004 |