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

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Keywords

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

ASJC Scopus subject areas

  • Materials Science(all)

Cite this

A sweet solution on the rise? Assessing the potential of stevia and hydrocolloids in reducing the sugar content of cakes. / Jennett, Matthew; Tsiami, Amalia; Jennett, Nigel M.

In: Baking Europe, Vol. 2018, No. Summer, 15.07.2018, p. 32-37.

Research output: Contribution to specialist publicationFeatured article

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