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[1]
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EFFECT OF PARTIAL REPLACEMENT OF SUCROSE WITH STEVIA AND SUCRALOSE ON THE PHYSICOCHEMICAL AND STRUCTURAL-MECHANICAL PROPERTIES OF APPLE MARMALADE
GIDA / THE JOURNAL OF FOOD,
2024
DOI:10.15237/gida.GD23136
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[2]
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Impact of processing and packages on bioactive compounds and antioxidant activity of Mangaba Jelly
Food Science and Technology,
2022
DOI:10.1590/fst.28221
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[3]
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Optimizing the formulation for
reduced‐calorie
and
antioxidant‐rich
sapodilla‐based spread using hybrid computational techniques and fuzzy analysis of sensory data
Journal of Food Process Engineering,
2021
DOI:10.1111/jfpe.13676
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[4]
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Optimizing the formulation for reduced‐calorie and antioxidant‐rich sapodilla‐based spread using hybrid computational techniques and fuzzy analysis of sensory data
Journal of Food Process Engineering,
2021
DOI:10.1111/jfpe.13676
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[5]
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Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties
Journal of Food Quality,
2018
DOI:10.1155/2018/1646894
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[6]
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Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener
Food and Nutrition Sciences,
2017
DOI:10.4236/fns.2017.81009
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[7]
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Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace
Food Chemistry,
2017
DOI:10.1016/j.foodchem.2017.06.045
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