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

Bader, S.S.BaderBrandenstein, C.C.BrandensteinSchweiggert, U.U.SchweiggertBusch-Stockfisch, M.M.Busch-Stockfisch2022-03-112022-03-112011https://publica.fraunhofer.de/handle/publica/371744en664688Impact of Polyols and Polydextrose on Texture and Sensory Properties of Bakery Productspresentation