Wordt geladen...
Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles
This study aimed to develop a low‐calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low‐calorie products but its addition could be a challenge for industry, since it...
Bewaard in:
| Gepubliceerd in: | Food Sci Nutr |
|---|---|
| Hoofdauteurs: | , , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
John Wiley and Sons Inc.
2020
|
| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7174211/ https://ncbi.nlm.nih.gov/pubmed/32328249 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1464 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|