The Evaluation of saccharose replacing by adding stevioside-maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary)

Food Science and Nutrition

Volumn 5, Issue 4, 2017, Pages 845-851

  Ghandehari Yazdi, Amirpouya ^a   Hojjatoleslamy, Mohammad ^a   Keramat, Javad ^b   Jahadi, Mahshid ^c   Amani, Elahe ^d  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

^c ISLAMIC AZAD UNIVERSITY   (Iran)

^d SHIRAZ UNIVERSITY   (Iran)

Author keywords

Healthy Diet; Naanberenji; Stevioside maltodextrin; Sucrose

Indexed keywords

EID: 85018684141     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.463     Document Type: Article

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