Open AccessEffects of the sugar and fat substitution on the rheological properties of the pie dough
Author(s) -
Dana Huțu,
Sonia Amariei
Publication year - 2021
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2021-10-3-12
Subject(s) - substitution (logic) , sugar , food science , rheology , chemistry , fat substitute , sweetening agents , materials science , computer science , composite material , programming language