The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products

The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The satiation a...

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Detalles Bibliográficos
Autores principales: Quitral, Vilma, Valdés, Juanita, Umaña, Valeska, Gallardo, Nicol, Alcaino, María José, Araya, Carolina, Flores, Marcos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722834/
https://www.ncbi.nlm.nih.gov/pubmed/31398855
http://dx.doi.org/10.3390/foods8080329

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722834/
https://www.ncbi.nlm.nih.gov/pubmed/31398855
http://dx.doi.org/10.3390/foods8080329

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