Influence of sugar reduction strategy on the baking properties of cookies
The effect of glycerol and allulose, individually and combined at different ratios (25/75, 50/50, 75/25), in diluted solutions with water at different concentrations (15, 30, 45, 60, and 75%, w/w) on the pasting behavior and gelatinization temperature (Tgel) of wheat starch was compared to sucrose a...
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| Formato: | Tesis |
| Lenguaje: | Inglés |
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Zamorano: Escuela Agrícola Panamericana
2025
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/11036/7821 |
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