APPLE PUREE AS SUCROSE REPLACER IN INCREASING THE NUTRITIONAL VALUE AND DECREASING THE ENERGY VALUE OF THE PASTRY PRODUCTS
In recent decades, people's interest in adopting a healthy lifestyle, characterized by low sugar consumption, has seen a significant increase. This change in attitude comes in response to the many scientific studies that highlight the negative impact of excessive sugar consumption on human health. A...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Stefan cel Mare University of Suceava
2024-09-01
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| سلاسل: | Food and Environment Safety |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://fens.usv.ro/index.php/FENS/article/view/1030/888 |
| الوسوم: |
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