Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties
Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of...
Main Authors: | César Ozuna, Eugenia Trueba-Vázquez, Gemma Moraga, Empar Llorca, Isabel Hernando |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-07-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/7/895 |
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