Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations-Reference-Cited by-同舟云学术

Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations

Published:2021-12 Issue: Volume:74 Page:102809
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ilyasoglu Buyukkestelli Hulya,El Sedef Nehir

Funder

Ege Üniversitesi

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference40 articles.

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4. The food additive polyglycerol polyricinoleate (E-476): structure, applications, and production methods;Bastida-Rodríguez;International Scholarly Research Notices,2013

5. Low calorie bulking agents;Beereboom,2018

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