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Effect of inulin, fructo-oligosaccharide, trehalose or maltodextrin (M10 and M30) on the physicochemical and sensory properties of dark compound chocolate

Pei Yiin Lim, Keat Yi Wong, Yin Yin Thoo, Lee Fong Siow

2021LWT23 citationsDOI

Topics & Concepts

MaltodextrinInulinDark chocolateFood scienceTrehaloseChemistrySensory analysisSensory systemChromatographyBiochemistrySpray dryingBiologyNeuroscienceFood Chemistry and Fat AnalysisProteins in Food SystemsMicroencapsulation and Drying Processes
Effect of inulin, fructo-oligosaccharide, trehalose or maltodextrin (M10 and M30) on the physicochemical and sensory properties of dark compound chocolate | Litcius