Low calorie cocoa-based products: a short review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05223-0.pdf
Reference49 articles.
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2. Aidoo RP, Afoakwa EO, Dewettinck K (2014) Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics. J Food Eng 126:35–42. https://doi.org/10.1016/j.jfoodeng.2013.10.036
3. Aidoo RP, Afoakwa EO, Dewettinck K (2015) Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT Food Sci Technol 62(1):592–597. https://doi.org/10.1016/j.lwt.2014.08.043
4. Aidoo RP, Depypere F, Afoakwa EO, Dewettinck K (2013) Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends Food Sci Technol 32(2):84–96. https://doi.org/10.1016/j.tifs.2013.05.008
5. Afoakwa EO, Paterson A, Fowler M, Ryan A (2008) Flavor formation and character in cocoa and chocolate: a critical review. Crit Rev Food Sci Nutr 48(9):840–857. https://doi.org/10.1080/10408390701719272
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