id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-1042	Yargatti, Rizwan; Muley, Arti	Sensory characteristics of selective traditional Indian sweets using agave syrup and stevia : An observatory study	2022		.htm	text/html	571	16	25	Sensory characteristics of selective traditional Indian sweets using agave syrup and stevia : An observatory study | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 12 (2022): December 2022 / Research Articles Sensory characteristics of selective traditional Indian sweets using agave syrup and stevia : An observatory study Authors Rizwan Yargatti Arti Muley DOI: https://doi.org/10.31989/ffhd.v12i12.1042 Abstract Background:   Indian sweets largely contribute to the rising graph of obesity and cardiovascular diseases in India. Replacement of sucrose with natural sweeteners in traditional Indian sweets is one way of dealing with the consequences of high sucrose consumption.	cache/ffhd-1042.htm	txt/ffhd-1042.txt