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Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement
Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g., pastry products. New trends in the food industry tend to produce low-calorie products by replacing sugar or fat...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Korean Society of Food Science and Technology
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049254/ https://ncbi.nlm.nih.gov/pubmed/30263449 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0245-x |
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