Evaluation of the crystallization process of Stevia rebaudiana Bertoni

Nowadays, the search for foods with reduced sugars, fats and calories has grown. Many studies in the area have gained space, among them the substitution of sucrose in food for another natural sweetener. Stevia is a sweetener with potential to serve this growing segment. However, it has a lower solub...

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Bibliographic Details

Main Authors:	Matheus, Giulia, Picone, Carolina
Format:	Online
Language:	Portuguese
Published:	Universidade Estadual de Campinas 2019
Subjects:	Crystallization kinetic Rebaudioside Sweetener
Online Access:	https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/2576
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