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Aspartame: safety and stability in kalakand
Aspartame was used in the manufacture of kalakand instead of sucrose. Sensory evaluation revealed that aspartame when used in the preparation of kalakand at a level of 0.065 % scored the highest in terms of sweetness perception and resembled control. Aspartame sweetened kalakand possessed the same d...
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| Publicado en: | J Food Sci Technol |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer India
2013
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4375192/ https://ncbi.nlm.nih.gov/pubmed/25829622 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1206-5 |
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