Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers
Cherilyn Theophila Maringka, Agus Budiawan Naro Putra, Diana Lo
Topics & Concepts
PolydextroseXylitolFood scienceChemistrySugarFlavorAdded sugarPrebioticMaltitolOligosaccharideBiochemistryFermentationFood and Agricultural SciencesMicrobial Metabolites in Food BiotechnologyFood Industry and Aquatic Biology