Polyols and chocolate technology: recent developments and advances-Reference-Cited by-同舟云学术

Polyols and chocolate technology: recent developments and advances

Published:2022-11-07 Issue:1 Volume:58 Page:1-8
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Homayouni Rad Aziz¹^ORCID,Konar Nevzat²^ORCID,Rasouli Pirouzian Haniyeh¹^ORCID,Mirtajeddini Seyed Bagher³,Toker Omer Said⁴^ORCID,Rasouli Pirouzian Raheleh⁵

Affiliation:

1. Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran

2. Department of Food Engineering, Faculty of Agriculture Eskisehir Osmangazi University 26160 Eskisehir Turkey

3. Department of Food Science, College of Agriculture University of Tabriz Tabriz Iran

4. Chemical and Metallurgical Engineering Faculty, Food Engineering Department Yildiz Technical University Istanbul Turkey

5. Nutrition Research Center, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16175

Reference39 articles.

1. Chocolate Science and Technology

2. Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener

3. Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

4. Beckett's Industrial Chocolate Manufacture and Use

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