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Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping

Maryam Kiumarsi, Dorota Majchrzak, Samira Yeganehzad, Henry Jäger, Mahdiyar Shahbazi

2020Food Hydrocolloids34 citationsDOI

Topics & Concepts

InulinChemistryFood scienceRheologyChromatographyMaterials scienceComposite materialMicrobial Metabolites in Food BiotechnologyFood Chemistry and Fat AnalysisFood composition and properties
Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping | Litcius