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Quality of Reduced-Fat Chiffon Cakes Prepared with Erythritol-Sucralose as Replacement for Sugar

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Author(s): Adisak Akesowan

Journal: Pakistan Journal of Nutrition
ISSN 1680-5194

Volume: 8;
Issue: 9;
Start page: 1383;
Date: 2009;
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Keywords: sugar substitutes | bakery product | Low-calorie food | nutrition

ABSTRACT
Quality characteristics of reduced-fat chiffon cakes containing 0, 25, 50, 75 and 100% erytthritol-sucralose as sugar replacement were carried out. Specific volume decreased (p
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