The Evaluation of saccharose replacing by adding stevioside‐maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary)

por Ghandehari Yazdi, Amirpouya, Hojjatoleslamy, Mohammad, Keramat, Javad, Jahadi, Mahshid, Amani, Elahe
Publicado 2017