FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (8): 34-35.
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XIAO Chong-Jun, LIANG Ai-Hua, ZHAO Li-Yong, TAO Tao, HUANG Yi-Qian, MA Lin-Ping
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Abstract: The effects of sucrose decrease on cake quality were studied. A basic formula and technology for low sugar cake were determined. This experiment also successfully applied Aspartame to low sugar cake.
Key words: Low sugar cake Sweet agent Formula and technology
XIAO Chong-Jun, LIANG Ai-Hua, ZHAO Li-Yong, TAO Tao, HUANG Yi-Qian, MA Lin-Ping. Study on Low Sugar Cake[J]. FOOD SCIENCE, 2000, 21(8): 34-35.
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