Effect of Raffinose on Sucrose Recrystallization and Textural Changes in Soft Cookies
Version of Record online: 10 JAN 2007
Journal of Food Science
Volume 72, Issue 1, pages C065–C071, January/February 2007
How to Cite
Belcourt, L. A. and Labuza, T. P. (2007), Effect of Raffinose on Sucrose Recrystallization and Textural Changes in Soft Cookies. Journal of Food Science, 72: C065–C071. doi: 10.1111/j.1750-3841.2006.00218.x
- Issue online: 10 JAN 2007
- Version of Record online: 10 JAN 2007
- MS 20060367 Submitted 6/29/2006, Accepted 10/20/2006
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