Canned cherries made with lactitol: an alternative to reduce its caloric value
DOI:
https://doi.org/10.35454/rncm.v3n2.157Keywords:
Canned cherries, Lactitol, Osmotic dehydration, Sensory test, Nutritional valueAbstract
Polyalcohols are used in the food industry as nutritional sweeteners. They are well known for having a syrupy appearance when dissolved in water, and have prebiotic properties.Downloads
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