Enhancing the acceptability of Stevia sweetened cookies through the addition of Inulin: A study on texture, chemical attributes, and taste perception

Mindani Watawana; Daniel Granato; Fabiana Andrea Hoffmann Sarda

doi:10.1017/S0029665124005561

Enhancing the acceptability of Stevia sweetened cookies through the addition of Inulin: A study on texture, chemical attributes, and taste perception

Mindani Watawana, Daniel Granato, Fabiana Andrea Hoffmann Sarda

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Original language	English (Ireland)
Title of host publication	Proceedings of the Nutrition Society
DOIs	https://doi.org/10.1017/S0029665124005561
Publication status	Published - Dec 2024

Access to Document

10.1017/S0029665124005561

Cite this

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title = "Enhancing the acceptability of Stevia sweetened cookies through the addition of Inulin: A study on texture, chemical attributes, and taste perception",

author = "Mindani Watawana and Daniel Granato and {Hoffmann Sarda}, {Fabiana Andrea}",

year = "2024",

month = dec,

doi = "10.1017/S0029665124005561",

language = "English (Ireland)",

booktitle = "Proceedings of the Nutrition Society",

}

TY - GEN

T1 - Enhancing the acceptability of Stevia sweetened cookies through the addition of Inulin: A study on texture, chemical attributes, and taste perception

AU - Watawana, Mindani

AU - Granato, Daniel

AU - Hoffmann Sarda, Fabiana Andrea

PY - 2024/12

Y1 - 2024/12

U2 - 10.1017/S0029665124005561

DO - 10.1017/S0029665124005561

M3 - Conference contribution

BT - Proceedings of the Nutrition Society

ER -