Published in
Springer, European Food Research and Technology, 9(246), p. 1877-1887, 2020
DOI: 10.1007/s00217-020-03542-8
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Sucrose substitution by polyols for the production of shelf stable macaroon: attribution of their molecular weight and synergy
Journal article published in 2020 by
Leily Vahid-Dastjerdi,
Sahar Jazaeri 
,
Haleh Hadaegh,
Soodeh Razeghi Jahromi,
Seyede Marzieh Hosseini ,
Mehdi Farhoodi,
Iman Momken
,
Haleh Hadaegh,
Soodeh Razeghi Jahromi,
Seyede Marzieh Hosseini ,
Mehdi Farhoodi,
Iman Momken
This paper is made freely available by the publisher.
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