Alternatives for Sugar Replacement in Food Teknoloji
Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (su…
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Alternatives for Sugar Replacement in Food Teknoloji
Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (such as polyols), produced on ball mill, c…