|
[1]
|
EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE
GIDA / THE JOURNAL OF FOOD,
2024
DOI:10.15237/gida.GD23136
|
|
|
|
|
[2]
|
EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE
Gıda,
2024
DOI:10.15237/gida.GD23136
|
|
|
|
|
[3]
|
EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE
Gıda,
2024
DOI:10.15237/gida.GD23136
|
|
|
|
|
[4]
|
Preparation and quality evaluation of mixed fruit jam made from natural and artificial sweetener
eFood,
2024
DOI:10.1002/efd2.70022
|
|
|
|
|
[5]
|
Impact of processing and packages on bioactive compounds and antioxidant activity of Mangaba Jelly
Food Science and Technology,
2022
DOI:10.1590/fst.28221
|
|
|
|
|
[6]
|
Optimizing the formulation for
reduced‐calorie
and
antioxidant‐rich
sapodilla‐based spread using hybrid computational techniques and fuzzy analysis of sensory data
Journal of Food Process Engineering,
2021
DOI:10.1111/jfpe.13676
|
|
|
|
|
[7]
|
Optimizing the formulation for reduced‐calorie and antioxidant‐rich sapodilla‐based spread using hybrid computational techniques and fuzzy analysis of sensory data
Journal of Food Process Engineering,
2021
DOI:10.1111/jfpe.13676
|
|
|
|
|
[8]
|
Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties
Journal of Food Quality,
2018
DOI:10.1155/2018/1646894
|
|
|
|
|
[9]
|
Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener
Food and Nutrition Sciences,
2017
DOI:10.4236/fns.2017.81009
|
|
|
|
|
[10]
|
Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
Food Chemistry,
2017
DOI:10.1016/j.foodchem.2017.06.045
|
|
|
|