Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins
Author:
Affiliation:
1. Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7608 Canterbury New Zealand
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13143
Reference49 articles.
1. Quality of Reduced-Fat Chiffon Cakes Prepared with Erythritol-Sucralose as Replacement for Sugar
2. Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream
3. Effects of stevia, aspartame, and sucrose on food intake, satiety, and postprandial glucose and insulin levels
4. Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti
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