Litcius/Paper detail

An investigation into the crystalline structure, and the rheological, thermal, textural and sensory properties of sugar-free milk chocolate: effect of inulin and maltodextrin

Messiah Sarfarazi, Mohebbat Mohebbi

2020Journal of Food Measurement & Characterization33 citationsDOI

Topics & Concepts

MaltodextrinSugarInulinFood scienceChewinessChemistryRheologySucroseCrystallinityMaterials scienceChromatographyCrystallographyComposite materialSpray dryingFood Chemistry and Fat AnalysisPolysaccharides Composition and ApplicationsProteins in Food Systems
An investigation into the crystalline structure, and the rheological, thermal, textural and sensory properties of sugar-free milk chocolate: effect of inulin and maltodextrin | Litcius