Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin

Food Science and Technology (Brazil)

Volumn 39, Issue 1, 2019, Pages 170-175

  Ahouei, Mohamad Hossein ^a   Pourahmad, Rezvan ^a   Moghari, Ali Akbarian ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Isomalt; Maltodextrin; Rebaudioside A; Whipping cream

Indexed keywords

EID: 85063533422     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/fst.41917     Document Type: Article

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