Development of formulations for reduced-sugar and sugar-free agar-based fruit jellies

International Journal of Food Science and Technology

Volumn 50, Issue 6, 2015, Pages 1338-1344

  Riedel, Romy ^a   Böhme, Birgit ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Confectionary; Sensory evaluation; Sucrose; Texture

Indexed keywords

ALGAE; FRUITS; POLYSACCHARIDES; SENSORY ANALYSIS; SUGAR (SUCROSE); SUGAR SUBSTITUTES; TEXTURES;

CONFECTIONARY; CONFECTIONERY PRODUCTS; CONSUMER AWARENESS; CONSUMER EVALUATION; OLIGO-FRUCTOSE; REDUCED ENERGY; SENSORY PROPERTIES; STANDARD PRODUCTS;

SUGAR INDUSTRY;

EID: 84929262896     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12787     Document Type: Article

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