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The Evaluation of saccharose replacing by adding stevioside-maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary) physicochemical
Ghandehari Yazdi, Amirpouya, Hojjatoleslami, Mohammad, Keramat, Javad, Jahadi, Mahshid, Amani, ElaheLanguage:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.463
Date:
March, 2017
File:
PDF, 441 KB
english, 2017