Evaluation of alternative fat and sweetener systems in cupcakes
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| Veröffentlicht in: | Cereal chemistry 1991-09, Vol.68 (5), p.552-555 |
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| container_end_page | 555 |
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| container_issue | 5 |
| container_start_page | 552 |
| container_title | Cereal chemistry |
| container_volume | 68 |
| creator | Pong, L. (Virginia Polytechnic Institute and State University, Blacksburg, VA) Johnson, J.M Barbeau, W.E Stewart, D.L |
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| format | Article |
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(Virginia Polytechnic Institute and State University, Blacksburg, VA) ; Johnson, J.M ; Barbeau, W.E ; Stewart, D.L</creator><creatorcontrib>Pong, L. (Virginia Polytechnic Institute and State University, Blacksburg, VA) ; Johnson, J.M ; Barbeau, W.E ; Stewart, D.L</creatorcontrib><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>CODEN: CECHAF</identifier><language>eng</language><publisher>St. Paul, MN: American Association of Cereal Chemists</publisher><subject>ALIMENTOS ARTIFICIALES ; ANALISIS ORGANOLEPTICO ; ANALYSE ORGANOLEPTIQUE ; APTITUDE BOULANGERE ; AROMA ; ASPARTAME ; ASPARTAMO ; BAKING CHARACTERISTICS ; BATTERS ; Biological and medical sciences ; BITTERNESS ; CAKES ; CALORIES ; CALORIFIC VALUE ; CARACTERISTICAS DE LA COCCION ; Cereal and baking product industries ; COLOR ; COLOUR ; CONTENIDO DE HUMEDAD ; COULEUR ; DENSIDAD ; DENSITE ; DENSITY ; DOUGHS ; EDULCORANT ; EDULCORANTES ; FLAVEUR ; FLAVOUR ; Food industries ; FRUCTOSA ; FRUCTOSE ; Fundamental and applied biological sciences. 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(Virginia Polytechnic Institute and State University, Blacksburg, VA)</creatorcontrib><creatorcontrib>Johnson, J.M</creatorcontrib><creatorcontrib>Barbeau, W.E</creatorcontrib><creatorcontrib>Stewart, D.L</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><jtitle>Cereal chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pong, L. (Virginia Polytechnic Institute and State University, Blacksburg, VA)</au><au>Johnson, J.M</au><au>Barbeau, W.E</au><au>Stewart, D.L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of alternative fat and sweetener systems in cupcakes</atitle><jtitle>Cereal chemistry</jtitle><date>1991-09-01</date><risdate>1991</risdate><volume>68</volume><issue>5</issue><spage>552</spage><epage>555</epage><pages>552-555</pages><issn>0009-0352</issn><eissn>1943-3638</eissn><coden>CECHAF</coden><cop>St. Paul, MN</cop><pub>American Association of Cereal Chemists</pub><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0009-0352 |
| ispartof | Cereal chemistry, 1991-09, Vol.68 (5), p.552-555 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_5281052 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | ALIMENTOS ARTIFICIALES ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE APTITUDE BOULANGERE AROMA ASPARTAME ASPARTAMO BAKING CHARACTERISTICS BATTERS Biological and medical sciences BITTERNESS CAKES CALORIES CALORIFIC VALUE CARACTERISTICAS DE LA COCCION Cereal and baking product industries COLOR COLOUR CONTENIDO DE HUMEDAD COULEUR DENSIDAD DENSITE DENSITY DOUGHS EDULCORANT EDULCORANTES FLAVEUR FLAVOUR Food industries FRUCTOSA FRUCTOSE Fundamental and applied biological sciences. Psychology GATEAU INGREDIENT INGREDIENTES INGREDIENTS LIPID SUBSTITUTES LIPIDE LIPIDOS LIPIDS MASA DE PANADERIA MOISTURE CONTENT ORGANOLEPTIC ANALYSIS PASTELES PATE DE CUISSON polydextrose SENSORY EVALUATION SIMULATED FOODS SPECIFIC GRAVITY SUCCEDANE D'ALIMENT SUGAR SUBSTITUTES SWEETENERS TENEUR EN EAU TEXTURA TEXTURE VALEUR CALORIQUE VALOR CALORICO |
| title | Evaluation of alternative fat and sweetener systems in cupcakes |
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