Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage

Journal of Dairy Science

Volumn 97, Issue 12, 2014, Pages 7344-7353

  Paixao J A ^a   Rodrigues, J B ^a   Esmerino, E A ^a   Cruz, A G ^b   Bolini, H M A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Chocolate milk beverage; Fat content; Sweetener; Temperature

Indexed keywords

FAT; FOOD ADDITIVE; SUCROSE; SWEETENING AGENT;

ANALYSIS; ANIMAL; BEVERAGE; BOVINE; CACAO; CHEMISTRY; DAIRY PRODUCT; HUMAN; MILK; TASTE; TEMPERATURE;

ANIMALS; BEVERAGES; CACAO; CATTLE; DAIRY PRODUCTS; FATS; FOOD ADDITIVES; HUMANS; MILK; SUCROSE; SWEETENING AGENTS; TASTE; TEMPERATURE;

EID: 84918777321     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-7995     Document Type: Article

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