The effect of different sweeteners in low-calorie yogurts - a review

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidade de São Paulo (USP)
dc.date.accessioned2014-05-20T15:25:00Z
dc.date.accessioned2022-10-05T16:31:06Z
dc.date.available2014-05-20T15:25:00Z
dc.date.available2022-10-05T16:31:06Z
dc.date.created2014-05-20T15:25:00Z
dc.date.issued2005-11-01
dc.identifierInternational Journal of Dairy Technology. Oxford: Blackwell Publishing, v. 58, n. 4, p. 193-199, 2005.
dc.identifier1364-727X
dc.identifierhttp://hdl.handle.net/11449/35482
dc.identifier10.1111/j.1471-0307.2005.00228.x
dc.identifierWOS:000232773000001
dc.identifier8710975442052503
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/3907413
dc.description.abstractRecently, increased demand for low-calorie products and foods with alternative sweeteners has gained special attention. Intense sweeteners avoid the problems of health risks associated with caloric sweeteners. This paper presents information about the technical characteristics of the more widely used artificial sweeteners and the possibility of their application in low-calorie yogurts.
dc.languageeng
dc.publisherBlackwell Publishing
dc.relationInternational Journal of Dairy Technology
dc.relation1.225
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectartificial sweeteners
dc.subjectlow-calorie
dc.subjectyogurt
dc.titleThe effect of different sweeteners in low-calorie yogurts - a review
dc.typeArtigo


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