Optimization of Sugar-Substituted Strawberry Preserve Formulation via Back-Propagation Neural Network
Single-factor experiments were conducted with sensory score set as the evaluation index to investigate individual effects of sugar substitution dosage, mass ratio of xylitol (Xyl) to isomaltooligosaccharide (IMO), and osmotic soaking duration on the comprehensive quality of low-sugar strawberry preserves. Box–Behnken d...