State-of-the-Art Chocolate Manufacture
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-90169-1_1
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4. Aidoo, R. P., Appah, E., Van Dewalle, D., Afoakwa, E. O., & Dewettinck, K. (2017). Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture – effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties. International Journal of Food Science & Technology, 52, 282–290.
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