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March 1, 2001British Journal Of NutritionOpen Access

Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery

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AZAlbert ZumbéUniversity of SalfordALAdam F. LeeAgency for Science, Technology and ResearchDSD. M. StoreyBangor University

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Zumbé et al. (2001) studied this question.

synapsesocial.com/papers/69d96ec75e5bcb4e3b836667https://doi.org/10.1079/bjn2000260
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