The impact of fat replacers on the physicochemical properties and consumer acceptance of madeleines.

Lee S, Lim SY, Hwang D, Jang J, Kim MR

DOI: 10.1007/s10068-026-02267-w
Published: 2026 Sep
Container: Food science and biotechnology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s10068-026-02267-w,
  title = {The impact of fat replacers on the physicochemical properties and consumer acceptance of madeleines.},
  author = {Lee S and Lim SY and Hwang D and Jang J and Kim MR},
  year = {2026},
  journal = {Food science and biotechnology},
  doi = {10.1007/s10068-026-02267-w},
  url = {https://doi.org/10.1007/s10068-026-02267-w}
}

RIS

TY  - JOUR
TI  - The impact of fat replacers on the physicochemical properties and consumer acceptance of madeleines.
AU  - Lee S
AU  - Lim SY
AU  - Hwang D
AU  - Jang J
AU  - Kim MR
PY  - 2026
JO  - Food science and biotechnology
DO  - 10.1007/s10068-026-02267-w
UR  - https://doi.org/10.1007/s10068-026-02267-w
ER  -

APA

S, L., SY, L., D, H., J, J., & MR, K. (2026). The impact of fat replacers on the physicochemical properties and consumer acceptance of madeleines.. Food science and biotechnology. https://doi.org/10.1007/s10068-026-02267-w

Source records

pubmed · retrieved 2026-09-25T20:02:18.075Z