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...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2019-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/8/329 |