Perera, P.S.F; Somasiri, H.P.P.S; Mahanama, K.R.R
(University of Colombo, 2020)
Currently there is a trend of using non-caloric high-intense sweeteners, as substitutes for sugars
in food, carbonated and non-carbonated beverages to acquire the required sweet taste. Steviol
or steviol glycosides that ...