Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation-Reference-Cited by-同舟云学术

Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation

Published:2021-10-12 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

López Zulma Graciela,Gonzalez Ulises,Rodriguez Furlán Laura Teresa^ORCID

Funder

universidad nacional de san luis

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05284-1.pdf

Reference29 articles.

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2. Caporizzi R, Severini C, Derossi A (2021) Study of different technological strategies for sugar reduction in muffin addressed for children. NFS Journal 23:44–51. https://doi.org/10.1016/j.nfs.2021.04.001

3. Ding S, Yang J (2021) The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products–a review. Trends Food Sci Technol 111:670–679. https://doi.org/10.1016/j.tifs.2021.03.009

4. Ferreira CLS, Bruns ER, Paranhos da Silva GE, Lopes dos Santos NW, Quintella MJ, David BJ, de Andrade CM, Breitkreitz FI, Jardim CS, Neto BB (2007) Statistical designs and response surface techniques for the optimization of chromatographic systems. J Chromatogr A 1158:2–14. https://doi.org/10.1016/j.chroma.2007.03.051

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