Fig (Ficus carica) Syrup as a Natural Sugar Substitute
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-16493-4_31
Reference61 articles.
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3. Bekatorou, A., et al. (2002). Low-temperature brewing using yeast immobilized on dried figs. Journal of Agricultural and Food Chemistry, 50(25), 7249–7257.
4. Çalişkan, O., & Polat, A. A. (2011). Phytochemical and antioxidant properties of selected fig (Ficus carica L.) accessions from the eastern Mediterranean region of Turkey. Scientia Horticulturae, 128(4), 473–478.
5. Carniel Beltrami, M., et al. (2018). Sweeteners and sweet taste enhancers in the food industry. Food Science and Technology, 38, 181–187.
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