Utilization of Stevia Leaves Powder in Reduced Calorie Cake
The aim of this paper was to study the possibility of using stevia leaves powder as sugar replacer with substitution ratio of 10, 20 and30% of sucrose in producing low calorie cake. There was an assessment of the physicochemical and sensory properties. The substituted sucrose was compensated by ind...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Árabe |
| منشور في: |
Mansoura University, Faculty of Agriculture
2018-02-01
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| سلاسل: | Journal of Food and Dairy Sciences |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://jfds.journals.ekb.eg/article_35212_424cedf92ed6fffd43033e8a3c7621e8.pdf |
| الوسوم: |
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