Physicochemical and Nutritional Stability of Optimized Low-calorie Quince (Cydonia oblonga) Jam Containing Stevioside During Storage
Conclusion: Totally, the results showed that the production of low-calorie quince jam using stevioside can be industrially applicable and recommended to people who are interested in consumption of reduced- calorie foods.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research
More News: Diets | Eating Disorders & Weight Management | Food Science | Nutrition | Obesity | Quince fruit | Science | Study | Sugar | Sweeteners | Vitamin C | Vitamins