Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design
Author:
Funder
National Institute for Medical research Development Islamic Republic of Iran
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04536-w.pdf
Reference43 articles.
1. Abbasi S, Farzanmehr H (2009) Optimization of the formulation prebiotic milk chocolate based on rheological properties. Food Technol Biotechnol 47:396–403
2. Aeschlimann JM, Beckett ST (2000) International inter–laboratory trials to determine the factors affecting the measurement of chocolate viscosity. J Texture Stud 31(5):541–576
3. Afoakwa EO (2010) Chocolate science and technology. Wiley, United Kingdom
4. Afaokwa EO, Paterson A, Fowler M, Vieira JJ (2008) Effects of tempering and fat crystallization behavior on microstructure, mechanical properties and appearance in dark chocolate systems. J Food Eng 89(2):128–136
5. 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
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