New concept in reduced-calori sponge cake production by xylitol and oligofructose

AuthorsNourmohammadi E- Peighambardoust SH
JournalJournal of Food Quality
Page number627-633
Volume number39
Paper TypeFull Paper
Published At2016
Journal GradeISI
Journal TypeTypographic
Journal CountryIreland
Journal IndexQ1

Abstract

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