Effect of Erythritol Substitution on Physicochemical and Sensory Properties of Traditional Gaziantep Baklava
This study investigated the effects of partially substituting the sugar content in traditional Gaziantep Baklava with erythritol, a low-calorie alternative, on its physicochemical and sensory properties. Baklava samples were prepared in a control group (0% erythritol) and three substitution groups (...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/8385433 |
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