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
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DOI: 10.1016/j.ijgfs.2017.09.002
Abstract: Abstract The aim of this study was to examine the influence of Stevia (St) and sucralose (Su) as a sugar substitute and inulin as a fat mimetic on starch-based model dairy desserts on it's physicochemical… read more here.
Keywords: inulin fat; inulin; sucralose sugar; dessert ... See more keywords