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The effect of jujube powder incorporation on the chemical, rheological, and sensory properties of toffee
One of the major problems caused by the consumption of toffee is its high sugar content. So, great efforts have been made to replace sugar in toffee with bioactive ingredients. To the best of our knowledge, there is no research relevant to the application of jujube powder as sugar replacer in toffee...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392872/ https://www.ncbi.nlm.nih.gov/pubmed/30847146 http://dx.doi.org/10.1002/fsn3.912 |