CHARACTERISTICS OF FROZEN DESSERTS SWEETENED WITH XYLITOL AND FRUCTOSE

被引：8

作者：

ABRIL, JR

STULL, JW

TAYLOR, RR

ANGUS, RC

DANIEL, TC

机构：

[1] UNIV ARIZONA,DEPT AGR ECON,TUCSON,AZ 85721

[2] UNIV ARIZONA,DEPT PSYCHOL,TUCSON,AZ 85721

来源：

关键词：

D O I：

10.1111/j.1365-2621.1982.tb10106.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：472 / 475

页数：4

共 17 条

ANGUS, RC ;

DANIEL, TC .

[2]

Arbuckle W. S., 1977, ICE CREAM, V3rd

[3]

Brunzell J D, 1978, Diabetes Care, V1, P223, DOI 10.2337/diacare.1.4.223

[4]

COUNSELL JN, 1978, XYLITOL

[5]

DOTY TE, 1975, FOOD TECHNOL-CHICAGO, V29, P34

[6]

GOSS EF, 1953, TECHNIQUES DAIRY PLA

[7]

JONES DB, 1931, 183 US DEP AGR CIRC

[8]

Kristoffersen T., 1976, Dairy & Ice Cream Field, V159, P38

[9]

MACALLISTER RV, 1979, ADV CARBOHYD CHEM, P15

[10]

NICKERSON T, 1961, FOOD TECHNOL-CHICAGO, V15, P105