https://www.selleckchem.com/pr....oducts/pd0166285.htm
Sugar particle size manipulation could be used as a viable, cheap, technological approach to reduce sugar in baked goods and therefore promote consumer acceptable and commercially available baked biscuits products. PRACTICAL APPLICATION In order to reduce sucrose content in products one of the approaches might be via the utilization of small sugar particles which has been shown to increase the intensity of sweetness in chocolate brownies, which has been previously shown by Richardson et al. in 2018. This study investigates the use of
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