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January 1, 2000Journal of the Science of Food and Agriculture

Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies

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Authors

EZEmmanuel I ZouliasSPSpyros PiknisVOVassiliki Oreopoulou

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Cite This Study

Zoulias et al. (2000) studied this question.

synapsesocial.com/papers/69d96ec75e5bcb4e3b836668https://doi.org/10.1002/1097-0010(200011)80:14<2049::aid-jsfa735>3.0.co;2-q
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