Effects of Sugar Substitution with “Stevianna” on the Sensory Characteristics of Muffins
Sugar is a main ingredient of muffins and other baked products, so removal or reduction of sucrose negatively affects product appearance, texture, and mouthfeel. The aim of this study was to investigate the colour, textural properties, and sensory characteristics of sugar replaced muffins made using...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/8636043 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|