How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Food Science
Reference25 articles.
1. The influences of attitudes, beliefs and label information on perceptions of reduced-fat spread;Aaron;Appetite,1994
2. Functional foods: An adventure in food formulation;Augustin;Food Australia,2001
3. Textural and colour changes during storage and sensory shelf-life of muffins containing resistant starch;Baixauli;European food Research and Technology,2008
4. Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter;Baixauli;Journal of Cereal Science,2008
5. Acceptability of low-fat, sugar-free cakes: Effect of providing compositional information during taste-testing;Campbell;Journal of the American Dietetic Association,2001
Cited by 79 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value;Food Structure;2024-01
2. Development of rice-based gluten-free muffins enriched with tigernut dietary fiber;Korean Journal of Food Preservation;2023-12
3. Fortification of dietary fiber in cassava pulp by conversion of the remaining starch to resistant starch;Future Foods;2023-12
4. Development of grape pulp enriched low calorie ice cream madewith aspartame and maltodextrin;Indian Journal of Dairy Science;2023
5. Resistant Starch;Handbook of Food Bioactive Ingredients;2023
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3