mainsitelogo
arrow
Home
Technical papers
Taste profile of stevia improved with oligofructose
September 2013
‹ Previous PaperNext Paper ›
Research has revealed that Sensus oligofructose can be used to improve the taste profile of stevia, providing new opportunities for the food industry to create tasty, naturally sweetened yoghurts.
Technical Paper
Click Here
Subscribe to our newsletters
PlatformsFood Ingredients FirstNutrition InsightPackaging InsightsPersonal Care InsightsThe World of Food Ingredients
About usContact usAdvertisingPrivacy statementSitemap
Follow us
linkedinrss_header
trans