Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
Author:
Affiliation:
1. Compañía Nacional de Chocolates S.A.S., Colombia
2. Universidad Nacional de Colombia, Colombia
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n1/0101-2061-cta-fst32418.pdf
Reference23 articles.
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3. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture - Rheological, microstructure and physical quality characteristics;Aidoo R. P.;Journal of Food Engineering,2014
4. Industrial manufacture of sugar-free chocolates - Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development;Aidoo R. P.;Trends in Food Science & Technology,2013
5. Industrial chocolate manufacture and use;Beckett S. T.,2009
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