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Sucrose substitution in cake systems is not a piece of cake
Food Science and Technologynpj Science of Food

Sucrose substitution in cake systems is not a piece of cake

T. Godfreidot, I. M. Riley, et al.

This research, conducted by Thibault Godfreidot, Isabella M Riley, Nand Ooms, Geertiru M Bosmans, Kristof Brijs, and Jan A Delcour, delves into the complex world of cake baking, exploring how to effectively replace sucrose without compromising quality. Discover the intriguing effects of various sugar alternatives on cake batter and the science behind achieving the perfect bake.... show more
Citation Metrics
Citations
11
Influential Citations
0
Reference Count
62
Citation by Year

Note: The citation metrics presented here have been sourced from Semantic Scholar and OpenAlex.

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