Artigo · Revista · 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

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Ir para a editora10.1016/j.jfoodeng.2013.10.036