相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Shelf-life of Domiati cheese under modified atmosphere packaging
A. A. Atallah et al.
JOURNAL OF DAIRY SCIENCE (2021)
Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties
Ayla Arslaner et al.
CZECH JOURNAL OF FOOD SCIENCES (2019)
Sucralose and maltodextrin-An altrernative to low fat sugar free ice-creamd
Sheeba Khan et al.
BIOSCIENCE BIOTECHNOLOGY RESEARCH COMMUNICATIONS (2018)
Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study
Maria Eletta Moriano et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Prevalence and risk factors of diabetes in a large community-based study in North India: results from a STEPS survey in Punjab, India
Jaya Prasad Tripathy et al.
DIABETOLOGY & METABOLIC SYNDROME (2017)
Synthesis of rebaudioside-A by enzymatic transglycosylation of stevioside present in the leaves of Stevia rebaudiana Bertoni
Bhaskar Rao Adari et al.
FOOD CHEMISTRY (2016)
Artificial sweeteners are not the answer to childhood obesity
Susan E. Swithers
APPETITE (2015)
The production of ice cream using stevia as a sweetener
C. Ozdemir et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time
Rafael Silva Cadena et al.
FOOD RESEARCH INTERNATIONAL (2013)
RESPONSE SURFACE MAPPING OF THE SENSORY CHARACTERISTICS AND ACCEPTABILITY OF CHOCOLATE ICE CREAM CONTAINING ALTERNATE SWEETENING AGENTS
Christos Soukoulis et al.
JOURNAL OF SENSORY STUDIES (2010)
Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena
Christos Soukoulis et al.
FOOD CHEMISTRY (2009)
Microstructure Analysis of Dried Yogurt: Effect of Different Drying Methods
S. Jaya
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2009)
Subchronic toxicity of rebaudioside A
Leslie L. Curry et al.
FOOD AND CHEMICAL TOXICOLOGY (2008)
Lactose and lactose derivatives as bioactive ingredients in human nutrition
Gertjan Schaafsma
INTERNATIONAL DAIRY JOURNAL (2008)
Physicochemical and sensory optimisation of a low glycemic index ice cream formulation
Anthony P. Whelan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
The effects of using alternative sweeteners to sucrose on ice cream quality
Cihat Ozdemir et al.
JOURNAL OF FOOD QUALITY (2008)
Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream
M. B. Akin et al.
FOOD CHEMISTRY (2007)
Evaluation of antioxidant activity of some plant extracts and their application in biscuits
V Reddy et al.
FOOD CHEMISTRY (2005)
Ice cream structural elements that affect melting rate and hardness
MR Muse et al.
JOURNAL OF DAIRY SCIENCE (2004)
分享论文
