![](/img/cover-not-exists.png)
Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement
Karp, Sabina, Wyrwisz, Jarosław, Kurek, Marcin, Wierzbicka, AgnieszkaVolume:
25
Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-016-0245-x
Date:
December, 2016
File:
PDF, 462 KB
english, 2016