Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement
Crossref DOI link: https://doi.org/10.1007/s10068-016-0245-x
Published Online: 2016-12-31
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Karp, Sabina
Wyrwisz, Jarosław
Kurek, Marcin
Wierzbicka, Agnieszka
License valid from 2016-12-01