Bovine Milk Fats and Their Replacers in Baked Goods: A Review
Zhi‐Guang Huang(Lincoln University), Charles S. Brennan(Taylor's University), Letitia Stipkovits(Lincoln University), Haotian Zheng(Education University of Hong Kong), Luca Serventi(Lincoln University)
Cited by 34
Related Papers
Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta
|Journal of Agricultural and Food Chemistry|2001|519
The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients
|Journal of Cereal Science|2005|513
Non‐thermal technologies and its current and future application in the food industry: a review
|International Journal of Food Science & Technology|2018|422
Dietary fibre, glycaemic response, and diabetes
|Molecular Nutrition & Food Research|2005|381
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
|Trends in Food Science & Technology|2011|314