Effect of stevia, xylitol, and corn syrup in the development of velvet tamarind (Dialium indum L.) chewy candy-Reference-Cited by-同舟云学术

Effect of stevia, xylitol, and corn syrup in the development of velvet tamarind (Dialium indum L.) chewy candy

Published:2021-08 Issue: Volume:352 Page:129353
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sukeaw Samakradhamrongthai Rajnibhas,Jannu Tarudee

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

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3. Identification of the Volatile Compounds in the roasting Venezuela Criollo cocoa beans by Gas Chromatography-Spectrometry Mass;Álvarez;Journal of Nutrition Health & Food Engineering.,2016

4. AOAC. (2019). AOAC NO. 934.01. Official Methods of Analysis of AOAC international. Association of Official Analytical Chemists, Gaithersburg, MA: AOAC International.

5. Chemical and mechanical properties of velvet tamarind fruit (Dialium guineense);Asoiro;Nigerian Journal of Technology,2017

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