Concept: Sugar
Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response
Improving cookie nutrition with colored wheat flour and alternative sweeteners
Impact of sugar reduction on color, texture, sensory properties and anthocyanin stability in strawberry-based fruit preparations for yogurt
Sugar substitutes preserve color and stability in strawberry yogurt preparations
