Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor-Reference-Cited by-同舟云学术

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Published:2019-09-23 Issue:10 Volume:84 Page:2973-2982
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Medeiros Alessandra Cazelatto¹^ORCID,Filho Elson Rogério Tavares¹^ORCID,Bolini Helena Maria André¹^ORCID

Affiliation:

1. State Univ. of Campinas—FEAFood and Nutrition Dept. Campinas 13083‐862 Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14806

Reference55 articles.

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4. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

5. ANVISA—Agência Nacional de Vigilância Sanitária. (2005).Resolução RDC no266 de 22 de setembro de. Regulamento Técnico para Gelados Comestíveis e Preparados para Gelados Comestíveis. Brasília: Diário Oficial da União (Disponível em: Retrieved fromhttp://www.anvisa.gov.br).

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