The effect of replacing sucrose with sorbitol and maltitol on the physicochemical, microbial and sensory properties of low-calorie cakes

2025/12/18 by nasrollah zade, azin, najar tamiz kar, abbas, tayefe, mandana
#Keywords: Low-calorie cake #Maltitol #Oxidative stability #Sorbitol #Textural properties.

paper · doi:10.71768/jfbt.2025.1218475

Abstract

Journal of Food Technology and Nutrition,22(3),

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