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 全选  【符合条件的数据共：26条】

1 Is There an Academic Bias against Low-Energy Sweeteners? [期刊论文]

来源：Nutrients , 2022

作者:David J. Mela

关键词:sweeteners;research;...

使用许可:Unknown

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2 Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk [期刊论文]

来源：Foods , 2022

作者:El-Sayed G. Khater;Osama M. Morsy;Wael Abbas;等

关键词:ice cream;sweeteners;...

使用许可:Unknown

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3 Evaluation of the Accurateness of the Nutritional Labels of Processed and Ultra-Processed Products Available in Supermarkets of Ecuador [期刊论文]

来源：Nutrients , 2020

作者:Lizbeth Tolentino-Mayo;Carlos Cruz-Casarrubias;Lorena Encalada-Torres;等

关键词:nutrition label;traffic light label;...

使用许可:Unknown

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4 Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test [期刊论文]

来源：Food Science and Technology , 2020

作者:

关键词:sucralose;foods with peach soy;...

使用许可:Unknown

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5 Sugar Reduction in Dairy Food: An Overview with Flavoured Milk as an Example [期刊论文]

来源：Foods , 2020

作者:DipendraKumar Mahato;Russell Keast;CatherineGeorgina Russell;等

关键词:sugar reduction strategies;flavoured milk;...

使用许可:Unknown

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6 Physicochemical, sensory and stability properties ofa milk caramel spread sweetened with a glucose- galactose syrup from sweet whey [期刊论文]

来源：Revista Facultad Nacional de Agronomía Medellín , 2019

作者:Edinson Bejarano;Sandra Liliana Vargas-Díaz;Hector J. Ciro-V;等

关键词:milk caramel spread;sensory analysis;...

使用许可:Unknown

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