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Effects of Sucrose Replacement with Isomalto-Oligosaccharides, Fructo-Oligosaccharides, and Polydextrose on the Physicochemical and Sensory Properties of Soft Milk Candy

Year: 2025

Type: article

Source: Springer Link (Chiba Institute of Technology)

DOI: 10.1051/bioconf/202519202003/pdf

Authors: Rachael Oksana, Galih Nugroho, Thewika Keeratiburana, Rochmad Indrawanto, Diana Lo

Language: English

Topic: Microbial Metabolites in Food Biotechnology

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W7127094459

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