Work

Effects of high-fructose corn syrup replacement for sucrose on browning, starch gelatinization, and sensory characteristics of cakes

Year: 1989

Type: article

Source: Europe PMC (PubMed Central)

Authors: Janet M. Johnson, Carolyn H. Harris, William E. Barbeau

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2616522951

FWCI: 0.458

Cites: 4

Cited by: 10

Related to: 10