Effect of Stevia and Erythritol on Sensory, Microbiological, and Physicochemical Characteristics of Black Glutinous Rice Cookies
Cookie is a popular and well-liked food but is high in calories and low in fiber. Replacing sugar by artificial sweeteners in cookies is expected to reduce the calorific value of cookies. This study aimed to evaluate the effect of adding artificial sweeteners on the physical, sensory, microbiologica...
| Główni autorzy: | , , , |
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| Format: | Artykuł |
| Język: | English |
| Wydane: |
Green Engineering Society
2024-08-01
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| Seria: | Journal of Applied Agricultural Science and Technology |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.jaast.org/index.php/jaast/article/view/204 |