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Textural, Physicochemical and Sensory Properties of Low-sugar Pound Cakes with Mixture of D-Allulose and SucroseTextural, Physicochemical and Sensory Properties of Low-sugar Pound Cakes with Mixture of D-Allulose and Sucrose
- Alternative Title
- Textural, Physicochemical and Sensory Properties of Low-sugar Pound Cakes with Mixture of D-Allulose and Sucrose
- Authors
- Kim Young Soon
- Issue Date
- 10-5월-2019
- Publisher
- 한국식품영양학회
- Citation
- 2019년도 한국식품영양학회 춘계학술대회, pp.120
- Conference Name
- 2019년도 한국식품영양학회 춘계학술대회
- Place
- KO
- Conference Date
- 2019-05-10
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