Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt.

Journal of dairy science2017Miele NA, Cabisidan EK, Blaiotta G, et al.

Study designOther primary literature

SubjectHuman & animal

Abstract

cc by 以外（cc by-nc / cc by-nc-nd / NONE 等）は抄録を再掲しない。DOI/PMID へのリンクのみ表示する。

AdultAnimalsAspartameFemaleFermentationFruitHumansMaleRheologySucroseSweetening AgentsTasteYogurt

DOI 10.3168/jds.2017-12894

PMID 28987582