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Page 1
Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits.
Foods. 2021 Oct 22;10(11):2545. doi: 10.3390/foods10112545.
Foods. 2021.
PMID: 34828826
Free PMC article.
Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems.
Roze M, Diler G, Pontoire B, Novalès B, Jonchère C, Crucean D, Le-Bail A, Le-Bail P.
Roze M, et al. Among authors: diler g.
Foods. 2023 Feb 1;12(3):607. doi: 10.3390/foods12030607.
Foods. 2023.
PMID: 36766136
Free PMC article.
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Salt reduction in sheeted dough: A successful technological approach.
Diler G, Le-Bail A, Chevallier S.
Diler G, et al.
Food Res Int. 2016 Oct;88(Pt A):10-15. doi: 10.1016/j.foodres.2016.03.013. Epub 2016 Mar 9.
Food Res Int. 2016.
PMID: 28847388
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