Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement

Food Science and Biotechnology

Volumn 25, Issue 6, 2016, Pages 1591-1596

  Karp, Sabina ^a   Wyrwisz, Jarosław ^a   Kurek, Marcin ^a   Wierzbicka, Agnieszka ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

color; functional food; muffins; steviol glycosides; texture profile analysis

Indexed keywords

BAKERY PRODUCTS; COLOR; FUNCTIONAL FOOD; GLYCOSIDES; SUGAR (SUCROSE); SUGAR INDUSTRY; SUGARS;

FOOD INDUSTRIES; HEALTH BENEFITS; MUFFINS; NUTRITIONAL VALUE; QUALITY PROPERTIES; SENSORY PROFILES; STEVIOL GLYCOSIDES; TEXTURE PROFILE ANALYSIS;

SENSORY ANALYSIS;

EID: 85008465476     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-016-0245-x     Document Type: Article

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