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International Journal of Food Properties
Volume 26, 2023 - Issue 1
Research Article
Optimization of sorbitol, fructooligosaccharides and sugar levels in the syrup based on physicochemical properties and sensory acceptance of healthy, sweet egg yolk drop (a traditional egg-based dessert) using response surface methodology
Phanlert Promsakha na Sakon Nakhona Department of Food Technology, Faculty of Science, Ramkhamhaeng University, Bangkok, ThailandCorrespondence[email protected]
https://orcid.org/0000-0003-2694-4600View further author information
https://orcid.org/0000-0003-2694-4600View further author information, Montakan Aimkaewb Department of Science Service, Food Products and Food Contact Materials Division, Bangkok, Thailandhttps://orcid.org/0000-0002-0605-5120View further author information
https://orcid.org/0000-0002-0605-5120View further author information, Wannarat Leesuksawatc School of Human Ecology, Sukhothai Thammathirat Open University, Nonthaburi, Thailandhttps://orcid.org/0009-0002-0869-1646View further author information
https://orcid.org/0009-0002-0869-1646View further author information & Saynamphung Tongsaic School of Human Ecology, Sukhothai Thammathirat Open University, Nonthaburi, ThailandCorrespondence[email protected]
https://orcid.org/0000-0002-3975-9271View further author information
https://orcid.org/0000-0002-3975-9271View further author information