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pro vyhledávání: '"Tarudee Jannu"'
Publikováno v:
Food Chemistry. 352:129353
The research aimed to study the effect of stevia, xylitol, and corn syrup on the physical, physicochemical, and sensory properties of velvet tamarind chewy candy (VTCC). The content of sweeteners was optimized using stevia (5.5–6%), xylitol (5.5–
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f6cd1cff2c36f2f8e92590293bb48eb
https://doi.org/10.1016/j.foodchem.2021.129353
https://doi.org/10.1016/j.foodchem.2021.129353
