Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia 'green' extract

Articolo

Data di Pubblicazione:

2017

Tipologia CRIS:

03A-Articolo su Rivista

Keywords:

Chocolate; Consumer acceptability; Green process; Microwave-assisted steam extraction; Reduced sugar content; Stevia; Biotechnology; Food Science; Agronomy and Crop Science; Nutrition and Dietetics

Elenco autori:

Torri, Luisa; Frati, Alessandra; Ninfali, Paolino; Mantegna, Stefano; Cravotto, Giancarlo; Morini, Gabriella

Autori di Ateneo:

CRAVOTTO Giancarlo

MANTEGNA Stefano

Link alla scheda completa:

https://iris.unito.it/handle/2318/1634988

Link al Full Text:

https://iris.unito.it/retrieve/handle/2318/1634988/351615/OA_Comparison%20of%20reduced%20sugar%20high%20quality%20chocolate.pdf

Pubblicato in:

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Journal

Dati Generali

URL

http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010

Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia 'green' extract

Torri, Luisa; Frati, Alessandra; Ninfali, Paolino; Mantegna, Stefano; Cravotto, Giancarlo; Morini, Gabriella

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dati Generali

URL