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Cited article:

Sucrose and glucose reduction using fructo-oligosaccharides and xylitol in pectin jelly candy

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BIO Web of Conferences 98 06002 (2024)
https://doi.org/10.1051/bioconf/20249806002

Effects of two different pretreatment methods on the nutritional composition, antioxidant capacity, and functional properties of mango (Mangifera indica var. Kent and Brooks) peel powders usable as healthy ingredients

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Journal of Food Measurement and Characterization 18 (5) 3665 (2024)
https://doi.org/10.1007/s11694-024-02441-w

Sucrose reduction and addition of agave syrup and inulin in gummies with strawberry and blackberry pulp: Impact on physicochemical, antioxidant, and sensory characteristics

César Uriel López-Palestina, Ángeles García-García, Susana Elizabeth Altamirano Romo and Jorge Gutiérrez-Tlahque
International Food Research Journal 30 (6) 1562 (2023)
https://doi.org/10.47836/ifrj.30.6.18