Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics-Reference-Cited by-同舟云学术

Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

Published:2014-04 Issue: Volume:126 Page:35-42
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Aidoo Roger Philip,Afoakwa Emmanuel Ohene,Dewettinck Koen

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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4. Effects of particle size distribution and composition on rheological properties of dark chocolate;Afoakwa;European Food Research and Technology,2007

5. Aidoo, R.P., Depypere, F., Afoakwa, E.O., Dewettinck, K., 2013. Industrial manufacture of sugar-free chocolates – applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. http://dx.doi.org/10.1016/j.tifs.2013.05.008.

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