Effect of Adding Compound Sugar on the Quality of Solidified Yogurt
Erythritol, mogroside and stevioside were compounded and mixed in 49.5:1:1 to replace sucrose, and the ratio of compound sugar and sucrose under the same sweetness was 7.77:1. The differences of sensory characteristics and physical and chemical indexes between sucrose-free yoghurt with compound suga...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090082 |