Stevia rebaudiana, Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties

Journal of Food Processing and Preservation

Volumn 40, Issue 4, 2016, Pages 724-732

  Periche, Ángela ^a   Castelló, María Luisa ^a   Heredia, Ana ^a   Escriche, Isabel ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ACCEPTANCE TESTS; ANTIOXIDANTS; CUSTOMER SATISFACTION; FOOD ADDITIVES; PRODUCT DEVELOPMENT; SUGAR INDUSTRY; SUGARS;

ACTIVE INGREDIENTS; ANTIOXIDANT PROPERTIES; ARTIFICIAL SWEETENERS; FUNCTIONAL INGREDIENT; FUNCTIONAL PROPERTIES; NATURAL INGREDIENTS; NATURAL SWEETENER; NEW PRODUCT DEVELOPMENT;

SUGAR SUBSTITUTES;

EID: 84987792295     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12653     Document Type: Article

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