Physicochemical Properties and Sensory Evaluation of Yanggaeng with Alternative Sweeteners and <i>Cissus quadrangularis</i> Powder

This study investigated the effects of alternative sweeteners, allulose (AL), stevia (ST), and xylose (XY), on the physicochemical, antioxidant, textural, and sensory properties of Yanggaeng fortified with <i>Cissus quadrangularis</i> (CQ) powder. Replacing sucrose (SU) with alternative sweeteners s...

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Hlavní autoři:	Minseo Cho, Jisu Lee, Hyunsoo Jang, Miae Doo, Jung-Heun Ha, Hyun-Joo Lee
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-12-01
Edice:	Applied Sciences
Témata:	<i>Cissus quadrangularis</i> Yanggaeng alternative sweeterners physicochemical properties antioxidant activity sensory evaluation
On-line přístup:	https://www.mdpi.com/2076-3417/16/1/44
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