Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): a mixture design approach

Author： Rößle Christian   Ktenioudaki Anastasia   Gallagher Eimear  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.233, Iss.1, 2011-07, pp. : 167-181

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