Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins

Publication date: Available online 31 May 2021Source: Food HydrocolloidsAuthor(s): Nerea Muñoz-Almagro, Mar Villamiel, Peter J. Wilde, A. Patrick Gunning, Antonia Montilla

Source: Food Hydrocolloids - June 1, 2021 Category: Food Science Source Type: research