Formulation optimisation of a whey lemon beverage using a blend of the sweeteners aspartame and saccharin-Reference-Cited by-同舟云学术

Formulation optimisation of a whey lemon beverage using a blend of the sweeteners aspartame and saccharin

Published:2011-08-08 Issue:1 Volume:65 Page:146-151
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:

Author:

MEENA MUKESH K,ARORA SUMIT,SHENDURSE ASHISH M,SHARMA VIVEK,WADHWA BALBIR KAUR,SINGH ASHISH K

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2011.00712.x/fullpdf

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3. Optimization of sweetener blends for the preparation of artificially sweetened lassi;George;International Journal of Dairy Technology,2010a

4. Stability, physico chemical, microbial and sensory properties of sweetener/sweetener blends in lassi during storage;George;Food Bioprocess Technology,2010b

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