Effects of Sucrose Replacement with Isomalto-Oligosaccharides, Fructo-Oligosaccharides, and Polydextrose on the Physicochemical and Sensory Properties of Soft Milk Candy

Open Access

Issue		BIO Web Conf. Volume 192, 2025 6^th International Conference on Smart and Innovative Agriculture (ICoSIA 2025)


Article Number		02003
Number of page(s)		8
Section		Food Science, Nutrition and Functional Foods
DOI		https://doi.org/10.1051/bioconf/202519202003
Published online		24 October 2025

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