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pro vyhledávání: '"Ritthikrai Krueaboon"'
Publikováno v:
International Food Research Journal. 30:426-438
Developing confectionery products by reducing sugar and using natural ingredients is an important response to health-conscious consumers. In the present work, we determined how different concentrations of sucralose (SC)—0, 25, 50, 75, and 100%—as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d491260d2258271f5f9138cc5ff2c5b6
https://doi.org/10.47836/ifrj.30.2.13
https://doi.org/10.47836/ifrj.30.2.13
