Effect of Stevia (Stevia rebaudiana) as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron Syrup
In recent years production and usage of functional food and drinks is one of the public and scientist’s interest. Since carbohydrates have been recognizedas the major calorie source in many food baskets, most attention has been focused on substitution of sucrose with non-caloric sweeteners. Although...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
University of Torbat Heydarieh
2015-01-01
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| Series: | Zirā̒at va Fanāvarī-i Za̒farān |
| Subjects: | |
| Online Access: | http://saffron.torbath.ac.ir/article_8623_41a93712afc4a94f19dc08a158d530f4.pdf |