EFFECT OF MALTITOL ON TECHNOLOGICAL CHARACTERISTICS OF PASTRY CREAMS WITH LOW SUGAR CONTENT
Valentina Dobreva, Rajna Hadjikinova, Ivanka Petrova, Georgi Dobrev, Mima Hadjikinova

Key words: Maltitol, Low sugar, Rheology, Sensory evaluation, Starchy creams.

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Journal of Hygienic Engineering and Design