van der Sman, R G M <br/><br/>
Understanding functionality of sucrose in biscuits for reformulation purposes.  [electronic resource] 

 -  Critical reviews in food science and nutrition  2019 
 - 2225-2239 p.  digital 
<br/><br/> Publication Type: Journal Article; Review 
<br/><br/><label>ISSN: </label>1549-7852 
<br/><br/><label>Standard No.: </label>10.1080/10408398.2018.1442315  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dietary Carbohydrates--administration & dosage<br/>Food Handling--standards<br/>Food Quality<br/>Sucrose--administration & dosage<br/>Sweetening Agents--administration & dosage<br/>Taste