Your browser doesn't support javascript.
loading
Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference.
Long, Men; Wei, Yanling; Tao, Shoukui; Wu, Yejing; Wang, JingYi; Zhou, Di; Cai, Huazhen; Zhan, Ge.
Affiliation
  • Long M; College of Biological and Food Engineering, Chuzhou University, Chuzhou, China.
  • Wei Y; Market Supervision Administration of Yishui, Linyi, China.
  • Tao S; College of Biological and Food Engineering, Chuzhou University, Chuzhou, China.
  • Wu Y; Nanjing Jinhe Yikang Biotechnology Co. Ltd, Nanjing, China.
  • Wang J; College of Biological and Food Engineering, Chuzhou University, Chuzhou, China.
  • Zhou D; College of Biological and Food Engineering, Chuzhou University, Chuzhou, China.
  • Cai H; College of Biological and Food Engineering, Chuzhou University, Chuzhou, China.
  • Zhan G; College of Biological and Food Engineering, Chuzhou University, Chuzhou, China.
Food Sci Technol Int ; 30(3): 273-281, 2024 Apr.
Article in En | MEDLINE | ID: mdl-36650737
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sucrose / Sweetening Agents / Diterpenes, Kaurane / Glucosides / Ice Cream Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2024 Document type: Article Affiliation country: China Country of publication: Estados Unidos
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sucrose / Sweetening Agents / Diterpenes, Kaurane / Glucosides / Ice Cream Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2024 Document type: Article Affiliation country: China Country of publication: Estados Unidos