Author details

Marko Petković Faculty of Agronomy, Čačak, Serbia

\*Address all correspondence to: marko.pele.petkovic@gmail.com

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects DOI: http://dx.doi.org/10.5772/intechopen.82251
