Quality Characteristics of Muffin Prepared with Alternative Sweeteners Erythritol and Sucralose

Q4 Agricultural and Biological Sciences Journal of The Korean Society of Food Science and Nutrition Pub Date : 2023-10-31 DOI:10.3746/jkfn.2023.52.10.1057
Eun Seong Go, Jin Hee Choi, Ji Hye Chu, Ye Ji Kim, Soo Bin Kim, Hyun Do Ahn, Hae Yeon Choi
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Abstract

Eun Seong Go, Jin Hee Choi, Ji Hye Chu, Ye Ji Kim, Soo Bin Kim, Hyun Do Ahn, and Hae Yeon Choi. Journal of the Korean Society of Food Science and Nutrition 2023;52:1057-64. https://doi.org/10.3746/jkfn.2023.52.10.1057
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用赤藓糖醇和三氯蔗糖替代甜味剂制备松饼的品质特性
高恩成、崔振熙、朱智惠、金烨智、金秀彬、安铉道、崔海妍。韩国食品科学与营养学会学报[j]; 2023;52:10 7-64。https://doi.org/10.3746/jkfn.2023.52.10.1057
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来源期刊
Journal of The Korean Society of Food Science and Nutrition
Journal of The Korean Society of Food Science and Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
1.20
自引率
0.00%
发文量
127
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