Combined use of cocoa dietary fibre and steviol glycosides in low-calorie muffins production

International Journal of Food Science and Technology

Volumn 52, Issue 4, 2017, Pages 944-953

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

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Cocoa dietary fibre; functional food; muffins; steviol glycosides; texture profile analysis

Indexed keywords

CHEMICAL ANALYSIS; COCOA; FIBERS; FOOD PRODUCTS; FUNCTIONAL FOOD; NUTRITION; POROSITY; SENSORY ANALYSIS; SUGAR SUBSTITUTES; SUGARS;

DIETARY FIBRE; HEALTH BENEFITS; MUFFINS; PHYSICAL ANALYSIS; STEVIA REBAUDIANA; STEVIOL GLYCOSIDES; TEXTURE PROFILE ANALYSIS; TOTAL PHENOL CONTENTS;

GLYCOSIDES;

EID: 85013675792     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13358     Document Type: Article

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