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    Optimization of sorbitol, fructooligosaccharides and sugar levels in the syrup based on physicochemical properties and sensory acceptance of healthy, sweet egg yolk drop (a traditional egg-based dessert) using response surface methodology

    Optimization of sorbitol, fructooligosaccharides and sugar levels in the syrup based on physicochemical properties and sensory acceptance of healthy, sweet egg yolk drop (a traditi... by Phanlert Promsakha na Sakon Nakhon, Montakan Aimkaew, Wannarat Leesuksawat, Saynamphung Tongsai

    Published 2023-09-01
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