Impact of Stevia rebaudiana substitution on physico-chemical characteristics, sensory profile and microstructure in selected Indian desserts
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05354-y.pdf
Reference30 articles.
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2. Alizadeh M (2014) Effect of Stevia as a substitute for sugar on physicochemical and sensory properties of fruit based milk shake. J Sci Res Rep 3:1421–1429. https://doi.org/10.9734/jsrr/2014/8623
3. Banjare K, Kumar M, Goel BK (2015) Effect of storage on chemical, textural and sensory attributes of traditional indigenous sweet peda. Asian J Dairy Food Res 34:104–108. https://doi.org/10.5958/0976-0563.2015.00021.4
4. Cardello HMAB, Da Silva MAPA, Damasio MH (1999) Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations. Plant Foods Hum Nutr 54:119–130. https://doi.org/10.1023/A:1008134420339
5. Chatsudthipong V, Muanprasat C (2009) Stevioside and related compounds: therapeutic benefits beyond sweetness. Pharmacol Ther 121:41–54. https://doi.org/10.1016/j.pharmthera.2008.09.007
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