Production Optimization of Low-Calorie Orange Nectar Using Stevioside Sweetener and Evaluation of Its Physicochemical Properties during Storage
Nowadays low-calorie products are increasingly becoming popular. One of the methods to produce low-calorie food is replacement of sugar (sucrose) with low-calorie sweeteners such as stevioside. This compound is isolated from the leaves of the Paraguayan plant, Stevia rebaudiana Bertoni. Since orange...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Isfahan University of Technology
2015-09-01
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| Series: | Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī |
| Subjects: | |
| Online Access: | http://jcpp.iut.ac.ir/browse.php?a_code=A-10-1-251&slc_lang=en&sid=1 |