Textural, Physicochemical and Sensory Properties of Low-Sugar Pound Cakes with Mixture of D-Allulose and Sucrose

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한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Phyrim Lee(Dept .of Integrated Biomedical and Life Sciences, Korea University)
Hyeonbin O(Dept .of Integrated Biomedical and Life Sciences, Korea University)
Si Yeon Kim(Dept .of Integrated Biomedical and Life Sciences, Korea University)
Young-Soon Kim(Dept .of Integrated Biomedical and Life Sciences, Korea University/Dept. of Food & Nutrition, Korea University)

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