2012•Journal of Food EngineeringRequires access

Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam

Santanu Basu, Uma Shankar Shivhare, Tejinderpal Singh

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Key concepts: Stevioside, Sucralose, Rheology, Chemistry, Stevia rebaudiana, Food science, Stevia, Materials science

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Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam — Research Paper | ScholarLens