The effect of Stevioside‐Isomalt, whey protein concentrate, and Bacillus coagulans on the physicochemical and sensory properties of Iranian probiotic Masghati sweet-Reference-Cited by-同舟云学术

The effect of Stevioside‐Isomalt, whey protein concentrate, and Bacillus coagulans on the physicochemical and sensory properties of Iranian probiotic Masghati sweet

Published:2021-10-11 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Afyounizadeh Esfahani Dorna¹,Goli Mohammad¹²^ORCID

Affiliation:

1. Department of Food Science and Technology Isfahan (Khorasgan) Branch, Islamic Azad University Isfahan Iran

2. Laser and Biophotonics in Biotechnologies Research Center Isfahan (Khorasgan) Branch, Islamic Azad University Isfahan Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16028

Reference62 articles.

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2. Quality of Reduced-Fat Chiffon Cakes Prepared with Erythritol-Sucralose as Replacement for Sugar

3. Effect of egg yolk substitution by sweet whey protein concentrate (WPC), on physical properties of gelato ice cream;Alfaifi M. S.;International Food Research Journal,2010

4. Functional Foods and Lifestyle Approaches for Diabetes Prevention and Management

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