Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology
Abstract The response surface method (RSM) was used to produce sour cherry jam containing stevia sweetener with favorable physicochemical, textural, and rheological properties. The experiments were designed based on RSM using a central composite design (CCD) with three independent variables: sugar,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2021-05-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2192 |