Effect of sugar substitution with steviol glycosides on sensory quality and physicochemical composition of low-sugar apple preserves

Foods

Volumn 9, Issue 3, 2020, Pages

  Pielak, Marlena ^a   Czarniecka Skubina, Ewa ^a   Głuchowski, Artur ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Apple preserves; Low sugar products; Physicochemical composition; Sensory quality; Steviol glycosides (SGs)

Indexed keywords

EID: 85081226772     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods9030293     Document Type: Article

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