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    Effects of alternative sweeteners with or without xanthan gum on the physicochemical properties of scone products

    The physicochemical properties of scones made with alternative sweeteners (stevia, sucralose, and allulose) at different ratios (30, 70, and 100%) with or without xanthan gum were investigated. Nineteen sample...

    Su Jeong Lee, Hee Ju Oh, Je Hyun Jung, Eun A. Jeong… in Food Science and Biotechnology (2024)