Stevia (Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05396-2.pdf
Reference59 articles.
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2. Ahmad J, Khan I, Blundell R et al (2020) Stevia rebaudiana Bertoni.: an updated review of its health benefits, industrial applications, and safety. Trends Food Sci Technol 100:177–189. https://doi.org/10.1016/J.TIFS.2020.04.030
3. Alsuhaibani AMA, Al-Kuraieef AN (2018) Effect of low-calorie pumpkin jams fortified with soybean on diabetic rats: study of chemical and sensory properties. J Food Qual. https://doi.org/10.1155/2018/9408715
4. Bavyko O, Bondarchuk M (2019) Ice-cream with functional properties means commercial networks assortment extension and population feeding improving. undefined
5. Bender C, Killermann KV, Rehmann D, Weidlich HH (2018) Effect of Stevia rebaudiana Bert. Addition on the Antioxidant of Red Raspberry (Rubus idaeus L.) Juices. Beverages 4:52. https://doi.org/10.3390/BEVERAGES4030052
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