Effects of sugar substitution with Stevia, Actilight™ and Stevia combinations or Palatinose™ on rheological and sensory characteristics of low-fat and whole milk set yoghurt

International Dairy Journal

Volumn 21, Issue 9, 2011, Pages 636-644

  Guggisberg, D ^a   Piccinali, P ^a   Schreier, K ^a  

^a AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

FAT CONTENTS; SENSORY CHARACTERISTICS; SKIMMED MILK; WHOLE MILK;

FERMENTED MILK; PH EFFECTS; SUGAR (SUCROSE); SUGARS;

SUGAR SUBSTITUTES;

EID: 79960041809     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.03.010     Document Type: Article

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