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- Alexander, R.J. 1995May. Fat replacers based on starch. Cereal Foods World 40(5): 366.
- Bringe, N.A. and J. Cheng. 1995. Low-fat, low-cholesterol egg yolk in food applications. Food Technology 49(5): 94-106.
- Bullens, C., G. Krawczyk, and L. Geithman. 1994. Reduced-fat cheese products using carrageenan and microcrystalline cellulose. Food Technology 48(1): 79.
- Erickson, M.D. and N. Frey. 1994November. Property-enhanced oils in food applications. Food Technology 48: 63.
- Eydt, A.J. 1994January. Formulating reduced-fat foods with polyglycerol ester emulsifiers. Food Technology 48(1): 82.
- Gorski, D. 1997September. Fat's future: replacement. Dairy Foods98(9):35-36.
- Hatchwell, L.C. 1994. Overcoming flavor challenges in low-fat frozen desserts. Food Technology 48(2): 98.
- Hegenbart, S. 1994March. Fat mimetic evaluation: paring the procedure. Food Product Design :21.
- Izzo, M. 1995. Trimming fat from compound coatings with microcrystalline cellulose. Cereal Foods World. : 361.
- Kazier, H. and B. Dyer. 1995. Reduced-fat pastry margarine for laminated dough in puff, danish, and croissant applications. Cereal Foods World 40(5): 363.
- Onwulata, C.I., P.W. Smith, R.P. Konstance, and V.H. Holsinger. 1995March. Baking properties of encapsulated milkfat. Food Technology 49(3): 82.
- Staff Report. 1994June. Blends reduce fat in bakery products. Food Technology 48(6): 168.
- Stinson, C.T. and S.J. Tomassetti. 1995May. Effect of natural corn flavor on the sensory quality of low-fat tortilla chips. Food Technology 49(5): 84.
Updated: Sunday, March 30, 2008. |
