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Successful sucrose replacement in cake recipes requires thorough understanding of its functionalities and those of potential substitutes during cake production. We show that effective sucrose substitutes provide sufficient aqueous cake batter phase (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::36aad9b1a1ffcfb77c5f8450ea3b2f50
https://doi.org/10.21203/rs.3.rs-2480995/v1
https://doi.org/10.21203/rs.3.rs-2480995/v1
