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Polydextrose as an alternative to invert syrup in mooncake crust: impacts on physicochemical properties and sensory quality

Shuang Yan, Yan Liu, Deng-Xia Wang, Chuanjiang Ding, Hongshuai Zhu, Bobo Zhang, Xinhua Xie

2026.5.20JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI: 10.1007/s13197-026-06722-8

Abstract

Abstract is not available.

Citation format

YAN, Shuang, et al. Polydextrose as an alternative to invert syrup in mooncake crust: Impacts on physicochemical properties and sensory quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2026.