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FUNCTIONAL REPLACEMENTS FOR SUGARS IN FOODS

被引：26
作者：
ALONSO, S
SETSER, C
机构：
[1] Department of Foods and Nutrition, Kansas State University, Manhattan, KS 66306-1407, Justin Hall
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1994年 / 5卷 / 05期
关键词：
D O I：
10.1016/0924-2244(94)90119-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
During the last decade, the number of alternative sweeteners available to the food manufacturer has expanded to include more high-potency sweeteners whose only function is to sweeten. However, the replacement of sweetening alone is inadequate in foods such as bakery products, confections and frozen desserts, in which sugar has a variety of functions.
引用
收藏
页码：139 / 146
页数：8
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