Formulation Optimization of Sucrose-Free Hard Candy Fortified with <i>Cudrania tricuspidata</i> Extract
The aim of the study is to define the optimal formulation of sucrose-free hard candy using D-optimal mixture design as the base for the incorporation of <i>Cudrania tricupidata</i> fruit. Hard candy was produced using three different polyols: isomalt, maltitol syrup, and xylitol. This study examined...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2021-10-01
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| coleção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/10/10/2464 |
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