Work

Effect of d ‐Psicose Used as Sucrose Replacer on the Characteristics of Meringue

Year: 2014

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.12699

Authors: Siwaporn O'Charoen, Shigeru Hayakawa, Yoshiki Matsumoto, Masahiro Ogawa

Institution: Kagawa University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Vedecká Grantová Agentúra MŠVVaŠ SR a SAV, U.S. Food and Drug Administration

OpenAlex ID: W1711034026

FWCI: 1.102

Cites: 23

Cited by: 48

Related to: 10