Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties
1981 ◽
Vol 31
(1)
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pp. 205-212
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2015 ◽
Vol 42
(8)
◽
pp. 1091-1103
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Keyword(s):
2008 ◽
Vol 88
(6)
◽
pp. 1738S-1744S
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Keyword(s):
Keyword(s):
Keyword(s):