Scribd Logo
Upload

Welcome to Scribd!

  • Articulo PDF

    Uploaded by

    Isabel
    7 views1 page
    These three documents analyze the effects of substituting agave syrup for sucrose in various foods. The first examines agave syrup's impact on properties of muffins like rheology, microstructure, physical characteristics, and sensory attributes. The second looks at substituting stevia and agave nectar for sucrose in dark chocolate's physical, chemical, rheological and sensory properties. The third performs a comparative analysis of blue agave syrup and other natural syrups.

    Original Description:

    Original Title

    ARTICULO.pdf

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    These three documents analyze the effects of substituting agave syrup for sucrose in various foods. The first examines agave syrup's impact on properties of muffins like rheology, microstructure, physical characteristics, and sensory attributes. The second looks at substituting stevia and agave nectar for sucrose in dark chocolate's physical, chemical, rheological and sensory properties. The third performs a comparative analysis of blue agave syrup and other natural syrups.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views1 page

    Articulo PDF

    Uploaded by

    Isabel
    These three documents analyze the effects of substituting agave syrup for sucrose in various foods. The first examines agave syrup's impact on properties of muffins like rheology, microstructure, physical characteristics, and sensory attributes. The second looks at substituting stevia and agave nectar for sucrose in dark chocolate's physical, chemical, rheological and sensory properties. The third performs a comparative analysis of blue agave syrup and other natural syrups.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    “Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological,

    Microstructural, Physical, and Sensorial Properties”​.


    https://www.mdpi.com/2304-8158/9/7/895

    https://www.researchgate.net/publication/309526662_The_effect_of_using_stevia_and_agav
    e_nectar_as_a_substitute_for_sucrose_on_physical_chemical_rheological_and_sensory_pr
    operties_of_dark_chocolate

    https://www.researchgate.net/publication/262747874_Analisis_comparativo_entre_jarabe_d
    e_agave_azul_Agave_tequilana_Weber_var_azul_y_otros_jarabes_naturales

    You might also like