Optimization of sugar-free konjac gel texture containing erythritol-sucralose sweetener for producing healthy jam

Bibliographic Details
Main Authors:	Akesowan, A., Choonhahirun, A.
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2019-01-01
Series:	Food Research
Subjects:	Gelled foods Konjac flour Textural characteristics Response surface methodology Erythritol-sucralose
Online Access:	https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_7__fr-2018-239_akesowan_2.pdf

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