Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1229-y.pdf
Reference46 articles.
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3. Aguilar MC, Mateos C, Meseguar I, Para M (2012) Calcium availability in breakfast cereals: effect of other food components. Eur Food Res Technol 235:489–495. doi: 10.1007/s00217-012-1773-0
4. Aguilera JM, Michel M, Mayor G (2004) Fat migration in chocolate. Diffusion or capillary flow in particulate solid? A hypothesis paper. J Food Sci 69(7):R167–R174. doi: 10.1111/j.1365-2621.2004.tb13615.x
5. Aidoo H, Sakyi-Dawson E, Abbey L, Tano-Debrah K, Saalia FK (2011) Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk. J Sci Food Agric 92(2):224–231. doi: 10.1002/jsfa.4563
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