Low-sugar egg-based dessert (sweet egg yolk drops): Characterization, consumer acceptance and driver of liking-Reference-Cited by-同舟云学术

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Low-sugar egg-based dessert (sweet egg yolk drops): Characterization, consumer acceptance and driver of liking

Published:2023-11 Issue:11 Volume:9 Page:e21937
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Promsakha na Sakon Nakhon Phanlert^ORCID,Aimkaew Montakan,Tongsai Saynamphung,Leesuksawat Wannarat^ORCID

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference54 articles.

1. Development and characterization of a new sweet egg-based dessert formulation;García;Int. J. Gastron. Food Sci.,2015

2. Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins;Gao;Int. J. Food Sci.,2016

3. The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: a double-blind randomised controlled trial in healthy participants;Bajka;Food Hydrocolloids,2021

4. Sugar with Thai Dessert,2018

5. WHO Calls on Countries to Reduce Sugars Intake Among Adults and Children,2015

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