neotame content decreased significantly (P < 0.05) from 50.36% to 8.67%. Results indicated that neotame exhibited better stability than aspartame in both pasteurized and in-bottle sterilized flavoured milk.
neotame content decreased significantly(P < 0.05) from 50.36% to 8.67%. Results indicated that neotame exhibited better stability than aspartamein both pasteurized and in-bottle sterilized flavoured milk.