Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product-Reference-Cited by-同舟云学术

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Impact of sugar replacement by non-centrifugal cane-sugar on physicochemical, antioxidant, and phenolic content of confectionery product

Published:2024-06 Issue: Volume:4 Page:100604
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Kavithani N.G.H.I.^ORCID,Wickramasinghe I.,Maralanda S.M.T.A.^ORCID

Publisher

Elsevier BV

Reference39 articles.

1. Potency of natural sweetener: Brown sugar;Abdullah;Advances in Environmental Biology,2014

2. Factors influencing rheological and textural qualities in chocolate - a review;Afoakwa;Trends in Food Science and Technology,2007

3. Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener;Aguilar-Villa;Food Science and Technology (Brazil),2020

4. New Ventures of Value-Addition in Jaggery Processing for a Dynamic Sugar Industry;Agarwal;International Journal of Engineering Research And TECHNOLOGY (IJERT),2020

5. Phenolic Profile of Cane Sugar Derivatives Exhibiting Antioxidant and Antibacterial Properties;Barrera;Sugar Tech,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Native and Modified Starches for Bakery and Confectionery Products;Current Food Science and Technology Reports;2024-06-20

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