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  4. Impact of Polyols and Polydextrose on Texture and Sensory Properties of Bakery Products
 
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2011
Presentation
Title

Impact of Polyols and Polydextrose on Texture and Sensory Properties of Bakery Products

Title Supplement
Presentation held at C&E Spring Meeting. Texture, Flavour and Taste "Key Consumer Drivers to Healthy and High Quality Cereal Products", Freising-Weihenstephan, 11.-13.04.2011
Author(s)
Bader, S.
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV  
Brandenstein, C.
Schweiggert, U.
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV  
Busch-Stockfisch, M.
Conference
International Spring Meeting "Texture, Flavour and Taste - Key Consumer Drivers to Healthy and High Quality Cereal Products" 2011  
Language
English
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV  
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