مقالة · مجلة · 2013

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

Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen Dewettinck

Journal of Food Engineering

• وصول مغلق
• أعلى 10% عالميًا
• دولي · دولتان

انتقل إلى الناشر10.1016/j.jfoodeng.2013.10.036