Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners
Article first published online: 23 NOV 2012
© 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 3, pages 663–669, March 2013
How to Cite
Protonotariou, S. V., Karali, E., Evageliou, V., Yanniotis, S. and Mandala, I. (2013), Rheological and sensory attributes of cream caramel desserts containing fructooligosaccharides as substitute sweeteners. International Journal of Food Science & Technology, 48: 663–669. doi: 10.1111/ijfs.12013
- Issue published online: 25 JAN 2013
- Article first published online: 23 NOV 2012
- Manuscript Accepted: 11 SEP 2012
- Manuscript Received: 5 JUN 2012
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