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