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Journal Articles (Agricultural, Food and Nutritional Science)
Items in this Collection
- 1Christina Müller, Denise
- 1Gänzle, Michael G.
- 1Li, Qing
- 1Miescher Schwenninger, Susanne
- 1Nguyen, Ha
- 1Schönlechner, Regine
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2021-05-01
Christina Müller, Denise, Nguyen, Ha, Li, Qing, Schönlechner, Regine, Miescher Schwenninger, Susanne, Wismer, Wendy, Gänzle, Michael G.
A standard level of sugar addition to bread is 2% (flour base) but sweet baked goods including hamburger buns, hot dog buns and some sandwich bread contain more than 10% sucrose. This study aimed to provide an integrated assessment of different strategies for sugar-reduced bread by using...