Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): A mixture design approach

C. Rößle, A. Ktenioudaki, E. Gallagher

Research output: Contribution to journal › Article › peer-review

39 Citations (Scopus)

Original language	Undefined/Unknown
Journal	European Food Research and Technology
DOIs	https://doi.org/10.1007/s00217-011-1514-9
Publication status	Published - 2011

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title = "Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): A mixture design approach",

author = "C. R{\"o}{\ss}le and A. Ktenioudaki and E. Gallagher",

year = "2011",

doi = "10.1007/s00217-011-1514-9",

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journal = "European Food Research and Technology",

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T1 - Inulin and oligofructose as fat and sugar substitutes in quick breads (scones): A mixture design approach

AU - Rößle, C.

AU - Ktenioudaki, A.

AU - Gallagher, E.

PY - 2011

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DO - 10.1007/s00217-011-1514-9

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JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

ER -