Abstract
The use of sweet substances in our diet is a well established habit which has brought pleasure to man from the earliest times, when fruit and honey were the main providers of sweetness. Only recently has the habit been a matter of concern, since some carbo-hydrates which have potent sweetening properties, particularly sucrose, have been used on such an unprecedented scale that they now contribute 20% of the total calorie intake in advanced countries such as Great Britain.
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© 1974 Dr. Dietrich Steinkopff Verlag, Darmstadt
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Bruckdorfer, K.R., Yudkin, J. (1974). A dextrin-dextrose-saccharin mixture as an alternative sweetener to sucrose. In: Ammon, R., Holló, J. (eds) Natürliche und Synthetische Zusatzstoffe in der Nahrung des Menschen. Steinkopff. https://doi.org/10.1007/978-3-642-85283-1_22
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DOI: https://doi.org/10.1007/978-3-642-85283-1_22
Publisher Name: Steinkopff
Print ISBN: 978-3-7985-0381-6
Online ISBN: 978-3-642-85283-1
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