A sweet solution on the rise? Assessing the potential of stevia and hydrocolloids in reducing the sugar content of cakes.

Matthew Jennett, Amalia Tsiami, Nigel M Jennett

Research output: Contribution to specialist publicationFeatured article


  • Sugar reduction
  • structure of solids and liquids
  • Food innovation

ASJC Scopus subject areas

  • Materials Science(all)

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