Work

Hydrocolloid systems as fat mimetics in bakery products: icings, glazes and fillings

Year: 1997

Type: article

Source: Cereal Foods World

Author: Florian M. Ward

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2286339653

FWCI: 1.188

Cites:

Cited by: 22

Related to: 10