Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin
AHOUEI, Mohamad Hossein, POURAHMAD, Rezvan, MOGHARI, Ali AkbarianLanguage:
english
Journal:
Food Science and Technology
DOI:
10.1590/fst.41917
Date:
November, 2018
File:
PDF, 876 KB
english, 2018