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Effect of Substitution of Sugar by High Fructose Corn Syrup on the Physicochemical Properties of Bakery and Dairy Products: A Review

Crossref DOI link: https://doi.org/10.18869/acadpub.nfsr.3.4.3

Published Online: 2016-10-01

Update policy: https://doi.org/10.18869/acadpub.crossmark-policy

Authors

Zargaraan, Azizollaah

,

Kamaliroosta, Leila

,

Yaghoubi, Amin Seyed

,

Mirmoghtadaie, Leila

,
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Journal Owner: National Nutrition and Food Technology Research Institute

Journal Publisher: Shahid Beheshti University of Medical Sciences