Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts-Reference-Cited by-同舟云学术

Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

Published:2015-06 Issue:1 Volume:62 Page:592-597
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Aidoo Roger Philip,Afoakwa Emmanuel Ohene,Dewettinck Koen

Funder

Belgium Government

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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4. Chocolate science and technology;Afoakwa,2010

5. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – rheological, microstructure and physical quality characteristics;Aidoo;Journal of Food Engineering,2014

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