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Characterization of Sugar Reduction in Model Confectionary Gels Using Descriptive Analysis
Successful sugar reduction in food products mimics the sensory and functional properties of the full sugar counterpart. The initial step of sugar reduction is to determine how the absence of sugar affects these properties. Descriptive analysis was conducted on four gel types (gelatin, ι-carrageenan,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601666/ https://www.ncbi.nlm.nih.gov/pubmed/36286145 http://dx.doi.org/10.3390/gels8100644 |