The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product.
- DOI
- 10.3390/foods10050951
- Published
- 2021 Apr 27
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.3390/foods10050951,
title = {The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product.},
author = {Tsatsaragkou K and Methven L and Chatzifragkou A and Rodriguez-Garcia J},
year = {2021},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods10050951},
url = {https://doi.org/10.3390/foods10050951}
}RIS
TY - JOUR TI - The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product. AU - Tsatsaragkou K AU - Methven L AU - Chatzifragkou A AU - Rodriguez-Garcia J PY - 2021 JO - Foods (Basel, Switzerland) DO - 10.3390/foods10050951 UR - https://doi.org/10.3390/foods10050951 ER -
APA
K, T., L, M., A, C., & J, R. (2021). The Functionality of Inulin as a Sugar Replacer in Cakes and Biscuits; Highlighting the Influence of Differences in Degree of Polymerisation on the Properties of Cake Batter and Product.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods10050951
Source records
- pubmed · retrieved 2026-11-10T13:07:45.848Z