Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties-Reference-Cited by-同舟云学术

Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

Published:2021-01 Issue: Volume:110 Page:106144
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kiumarsi Maryam,Majchrzak Dorota,Jäger Henry,Song Jian,Lieleg Oliver,Shahbazi Mahdiyar

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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