Volume and sensory properties of yellow cakes as affected by high fructose corn syrup and corn oil

Ejemplares similares

• Xanthan, hydroxypropyl methyl cellulose and high fructose corn syrup sensory effects in a reduced calorie syrup model
  por: FRYER, Leann C.
• Xanthan, hydroxypropyl methyl cellulose and high fructose corn syrup sensory effects in a reduced calorie syrup model
  por: FRYER, L.
• Application of agonist-receptor modeling to the weetness synergy between high fructose corn syrup and sucralose, and between high-potency sweeteners
  por: Wof, R. A.
• Effects of ethanol, tannin, and fructose concentrations on sensory properties of model red wines
  por: Villamor, Remedios R.
• Cakes the sweet performance
  por: ANSTIS, Juli