The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert

International Journal of Gastronomy and Food Science

Volumn 10, Issue , 2017, Pages 16-23

  Rodriguez Furlán, Laura T ^a   Campderrós, Mercedes E ^a  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

Author keywords

Inulin; Reduced fat dairy dessert; Stevia; Sugar free dairy dessert; Texture

Indexed keywords

EID: 85034094826     PISSN: 1878450X     EISSN: 18784518     Source Type: Journal    
DOI: 10.1016/j.ijgfs.2017.09.002     Document Type: Article

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