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Found 2 from your keywords: subject="Polyols"
cover
Cross-Sectional Study of Different Age, Gender, and Masticatory Performance o…
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Thalia Chandra

Texture, often overshadowed by flavor, is a critical attribute in cereal bar development. This research explores the texture preferences of sugar-substituted cereal bars, focusing on individual characteristics such as age, gender, and masticatory performance. The study associates and correlates these characteristics with texture preference to provide recommendations for optimizing the textur…

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FT 23-026
cover
Physical Characteristics of Cereal Bars Based on Different Sugar Substitutes …
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Krisnadi

Cereal bars are currently popular snacks made primarily of cereal, fats, and sugar as it's convenient and portable. However, high amounts of sugar are typically included in the formulations, and excessive consumption of these sugars may result in health problems. To address the issue, this sugar substitutes (polyols) such as sorbitol, isomalt, erythritol, and xylitol are used to replace sugar i…

Edition
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ISBN/ISSN
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Collation
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Series Title
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Call Number
FT 23-025