INFLUENCE OF STEVIOSIDE AS NATURAL SWEETENER ON THE QUALiTY OF BAKED MUFFINS
The effect of substitution of water by four levels of crude hot water stevia (CSWE) extract (5%) i.e (25,50,75 and 100%) contained 41.15 , 82.30,123.45 and 164.62 mg stevioside/100 ml) on the rheological and physical properties of wheat dough was studied using farinograph ,extensograph , viscoamylog...
Furkejuvvon:
| Váldodahkki: | |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Árabe |
| Almmustuhtton: |
Mansoura University, Faculty of Agriculture
2005-02-01
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| Ráidu: | Journal of Food and Dairy Sciences |
| Fáttát: | |
| Liŋkkat: | https://jfds.journals.ekb.eg/article_237193_1a1cad2a6f42a7cc81178dbb1899f04b.pdf |
| Fáddágilkorat: |
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