Effect of baking time and temperature on the taste profile of Stevia-sweetened biscuits

here is currently a lack of studies to support the use of stevia in food products that undergo processing such as baking. To address this gap, and to support the growing interest of industries in utilizing stevia as an alternative sweetener, the study assessed the processing fate of stevia. Thus, th...

全面介紹

書目詳細資料

主要作者:	Diamante, John Ian P. (Author)
其他作者:	Villarino, Casiana Blanca J. (adviser.)
格式:	Thesis
語言:	English
主題:	Stevia. Biscuits. Food > Sensory evaluation. Baking time. Baking temperature. Taste profile.
在線閱讀:	Available for University of the Philippines Diliman via Digital Archives. Click here to access