Sensory and Nutritional Evaluation of Sweet Milk Products Prepared Using Stevia Powder for Diabetics-Reference-Cited by-同舟云学术

Sensory and Nutritional Evaluation of Sweet Milk Products Prepared Using Stevia Powder for Diabetics

Published:2010-04 Issue:1 Volume:4 Page:9-13
ISSN:0973-5070
Container-title:Studies on Ethno-Medicine
language:en
Short-container-title:Studies on Ethno-Medicine

Author:

Agarwal Vyoma¹,Kochhar Anita¹,Sachdeva Rajbir¹

Affiliation:

1. Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana 141 004, Punjab, India

Publisher

Kamla Raj Enterprises

Subject

Complementary and alternative medicine,Anthropology,Cultural Studies,Medicine (miscellaneous)

Link

https://www.tandfonline.com/doi/pdf/10.1080/09735070.2010.11886357

Reference4 articles.

1. AOAC 1990.Official Methods of Analysis. 15th Edition. Washington DC: Association of Official Analytical Chemists.

2. Kerzicnik L, Stendell N, Hagan D 1999. Food characteristics of recipes using stevia sweetener — A proposed. Herbal Sugar Substitute. Retrieved January 16, 2007 from http://www.ohsu.edu.gso/SRF99/ Abstracts.html.

3. Maiti RK, Purohit SS 2008. Relative sweeteness. In:Stevia-A Miracle Plant for Human Health. Jodhpur: Agrobios India, P. 64.

4. Sahelian R, Gates D 1999. Cooking with stevia. In:The Stevia Cook Book - Cooking With Nature’s Calorie Free SweetenerUSA: Avery Penguin Putnam Inc., P. 50.

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