Innovative Food Technologies - Articles List

Keywords = Sucralose

Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary

Volume 1, Issue 2, January 2014, Pages 49-58

10.22104/jift.2013.28

Amir puya Ghandehari yazdi; Mohammad Hojjat aleslami; Javad Keramat; Mahshid Jahadi

Study on the effects of replacing sucrose with sucralose/isomalt on physicochemical properties of rotary mold biscuits

Volume 1, Issue 1, December 2013, Pages 49-64

10.22104/jift.2014.22

Elahe Jali; Javad Keramat; Mohammad Hojjatoleslamy; Mahshid Jahadi

Innovative Food Technologies

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Volume 12 (2024-2025)

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Volume 10 (2022-2023)

Volume 9 (2021-2022)

Volume 8 (2020-2021)

Volume 7 (2019-2020)

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