[1] Homayouni-Rad, A., Bazrafshan, M., Vahid, F., & Khoshgozaran Abras, S. (2014). Effect of sucrose substitution by date sugar on the physicochemical and sensory properties of sour cherry jam.
Journal of food science and technology(Iran),
11(43), 11-31.
http://fsct.modares.ac.ir/article-7-12129-en.html
[2] Noormohammadi, A., Peighambardoust, S. A., Olad Ghaffari, A., Azadmard Damirchi, P., & Hassari, C. (2011). The effect of sucrose replacement by alcoholic sugars and aspartame on the properties of sponge cake.
Journal of Food Research,
21(2), 155-165.
https://www.sid.ir/fa/journal/ViewPaper.aspx?id=140725
[3] Cardello, H. M. A. B., da Silva, M. A. A. P., & Damásio, M. H. (1999). Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations.
Plant Foods for Human Nutrition,
54, 119-129.
https://doi.org/10.1023/A:1008134420339
[4] Clos, J. F., DuBois, G. E., & Prakash, I. (2008). Photostability of Rebaudioside A and Stevioside in Beverages.
Journal of Agricultural and Food Chemistry,
56(18), 8507-8513.
https://doi.org/10.1021/jf801343e
[7] Ignarro, L. J., Balestrieri, M. L., & Napoli, C. (2007). Nutrition, physical activity, and cardiovascular disease: an update.
Cardiovasc Res,
73(2), 326-340.
https://doi.org/ 10.1016/j.cardiores.2006.06.030
[8] Ghanbari, M., & Sahraeian, m. (2020). Investigation and Analysis of Drying Kinetics of Carrot Layers with Microwave Oven.
Karafan Quarterly Scientific Journal,
17(2), 121-128.
https://doi.org/10.48301/kssa.2020.119225
[9] Kaveh, S., Sadeghi Mahoonak, A., & Sarabandi, K. (2020). The Effect of Solvent Type, Time and Extraction Method on the Chemical Compositions and Antioxidant Activity of Eggplant Peel Extract.
Karafan Quarterly Scientific Journal,
17(2), 129-141.
https://doi.org/10.48301/kssa.2020.119226
[10] Monju, M. B. (2013). Studies on procession low calorie mango jam using Stevia as sugar supplement. [MSc Thesis, Bangladesh Agricultural University, Mymensingh].
[11] Abedini, A., Pourahmad, R., & Hashemi Ravan, M. (2019). Effect of rhabadioside A and maltodextrin replacement on physicochemical and sensory properties of cocoa milk.
Journal of Innovation in Food Science and Technology,
11(2), 131-142.
https://doi. org/10.30495/jfst.2019.544374
[12] Hashemi, N., Rabiee, H., Tavakolipour, H., & Gazerani, S. (2015). Effect of Stevia (Stevia rebaudiana) as a Substitute for Sugar on Physicochemical, Rheological and Sensory Properties of Dietary Saffron Syrup.
Saffron agronomy and technology,
2(4), 303-310.
https://doi.org/10.22048/jsat.2015.8623
[13] Raiesi Ardali, F., Alipour, M., Shariati, M., Taheri, S., & Amiri, S. (2014). Replacing sugar by Rebaudioside A in orange drink and produce a new drink.
Indian Journal of Research in Pharmacy and Biotechnology,
2(2), 1131-1135.
https://www.ijrpb. com/issues/Volume%202_Issue%202/ijrpb%202(2)%2011%20mohammad%20ali%202%201131-1135.pdf
[15] Darvishi, M., Hojatoleslami, M., & Keramat, J. (2018). Production of reduced-calorie apple jam by sugar substitution with sucralose-maltodextrin sweetener and investigating its quality attributes.
Journal of Food Science and Technology,
15(76), 255-243.
http://fsct.modares.ac.ir/article-7-7100-fa.html
[16] Alizadeh, M., Azizi-lalabadi, M., Hojat-ansari, H., & Kheirouri, S. (2014). Effect of Stevia as a Substitute for Sugar on Physicochemical and Sensory Properties of Fruit Based Milk Shake.
Journal of Scientific Research and Reports,
3(11), 1421-1429.
https://doi.org/10.9734/JSRR/2014/8623
[17] Saniah, K., & Samsiah, M. S. (2012). The application of Stevia as sugar substitute in carbonated drinks using Response Surface Methodology (Penggunaan Stevia sebagai pengganti gula di dalam minuman berkarbonat menggunakan Kaedah Gerak Balas Permukaan).
Journal of Trop. Agriculture and Food. Science,
40(1), 23-34.
https://www.cabdirect.org/cabdirect/abstract/20133305833
[18] Nazari, B., Hagh Nazari, S., & Bolandi, M. (2015). Formulation and preparation of ice cream replacing sugar with sucralose and its organoleptic characteristics.
Journal of food science and technology(Iran), 12(49), 145-153.
http://fsct.modares.ac.ir/article-7-7764-en.html
[19] Sarvar, S., & Hedayati, S. (2018, April 25-26).
Production of cherry diet jam using stevia and isomalt and evaluation of its physicochemical and sensory properties. 2nd International Congress and 25th National Congress of Food Science and Industry of Iran, Iranian Food Science and Technology Association, Sari, Mazandran, Iran.
https://civilica.com/doc/873484