Investigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream
1. Investigating the Effects of Inulin as a Carbohydrate Based Fat Replacer on Rheological and Sensory Properties of UHT Cream

Maryam Yousefi; Simin Asadollahi; Elahesadat Hosseini

Volume 6, Issue 2, pp. 76-134. , Spring 2018, , Pages 87-94

http://dx.doi.org/10.26655/ijabbr.2018.3.2

Abstract
  The problems associated with the consumption of high-fat foods have increased the requirement to use new formulations based on fat replacer. Inulin has textural properties and it’s ...  Read More
Sweetness equivalence ratio of Stevia (Stevia Rebaudiana Bertoni) with sugar adopted in Ethiopia
2. Sweetness equivalence ratio of Stevia (Stevia Rebaudiana Bertoni) with sugar adopted in Ethiopia

Bekri Melka Abdo

Volume 4, Issue 1, pp. 1-125 , Winter 2016, , Pages 58-61

http://dx.doi.org/10.26655/ijabbr.2016.2.7

Abstract
  Low caloric sweeteners have been investigated to substitute sugar as an advantage for both nutritional and medicinal purpose. These sugar substitutes are interesting particularly for ...  Read More