Evaluation of several Quality Criteria of Low Calorie Pumpkin Dessert
The aim of this study was to decrease the sugar concentration of the pumpkin dessert which is a Turkish traditional food using artificial sweeteners. Therefore, its energy content was reduced. As a result it was expected that this product can be consumed by diabetics and overweight people who do not...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2010-06-01
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| Series: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca |
| Online Access: | http://www.notulaebotanicae.ro/index.php/nbha/article/view/3557 |