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Low-sugar egg-based dessert (sweet egg yolk drops): Characterization, consumer acceptance and driver of liking
The addition of sweeteners and fructooligosaccharides (FOS) to partially reduced-sugar syrup allows for the development of high-sugar egg-based desserts, which are a healthier alternative with good consumer acceptance. This study aimed to analyze the effects of different sweeteners and sugar reducti...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10661387/ https://www.ncbi.nlm.nih.gov/pubmed/38027934 http://dx.doi.org/10.1016/j.heliyon.2023.e21937 |