Effect of alternative sweeteners on egg-thickened mixtures

Effect of alternative sweeteners on egg-thickened mixtures

The purpose of this study was to determine the effects of substituting alternative sweeteners for sucrose in baked custards

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Bibliographische Detailangaben
Veröffentlicht in:Journal of the American Dietetic Association 1993-07, Vol.93 (7), p.814-815
Hauptverfasser: Thielen, Tanya F, McComber, Diane R, Cox, D.F
Format: Artikel
Sprache:eng
Schlagworte:
ADDITIF ALIMENTAIRE
ADITIVOS ALIMENTARIOS
AROMA
Artificial sweeteners
Cooking
Diet
EDULCORANT
EDULCORANTES
Eggs
FLAVEUR
Food - standards
Fructose
Hot Temperature
HUEVOS
Humans
INGREDIENT
INGREDIENTES
OEUF
PREFERENCE ALIMENTAIRE
PREFERENCIAS ALIMENTARIAS
PRODUCTOS LACTEOS
PRODUIT LAITIER
Sucrose
Sweeteners
Sweetening Agents - chemistry
Taste
Testing
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Beschreibung
Zusammenfassung:The purpose of this study was to determine the effects of substituting alternative sweeteners for sucrose in baked custards
ISSN:0002-8223
2212-2672
1878-3570
2212-2680
DOI:10.1016/0002-8223(93)91761-E