
Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics
- Author
- Roger Aidoo (UGent) , Emmanuel Ohene Afoakwa and Koen Dewettinck (UGent)
- Organization
- Keywords
- Chocolate, PARTICLE-SIZE DISTRIBUTION, Recipe optimization, Mixture design, Bulking gent, Polydextrose., Inulin, SWEETENERS, BULKING AGENTS, SUBSTITUTES, TIME, FAT, SENSORY PROPERTIES, MILK CHOCOLATE
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-4403875
- MLA
- Aidoo, Roger, et al. “Optimisation of Inulin and Polydextrose Mixtures as Sucrose Replacers during Sugar-Free Chocolate Manufacture: Rheological, Microstructure and Physical Quality Characteristics.” JOURNAL OF FOOD ENGINEERING, vol. 126, 2014, pp. 35–42, doi:10.1016/j.jfoodeng.2013.10.036.
- APA
- Aidoo, R., Afoakwa, E. O., & Dewettinck, K. (2014). Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics. JOURNAL OF FOOD ENGINEERING, 126, 35–42. https://doi.org/10.1016/j.jfoodeng.2013.10.036
- Chicago author-date
- Aidoo, Roger, Emmanuel Ohene Afoakwa, and Koen Dewettinck. 2014. “Optimisation of Inulin and Polydextrose Mixtures as Sucrose Replacers during Sugar-Free Chocolate Manufacture: Rheological, Microstructure and Physical Quality Characteristics.” JOURNAL OF FOOD ENGINEERING 126: 35–42. https://doi.org/10.1016/j.jfoodeng.2013.10.036.
- Chicago author-date (all authors)
- Aidoo, Roger, Emmanuel Ohene Afoakwa, and Koen Dewettinck. 2014. “Optimisation of Inulin and Polydextrose Mixtures as Sucrose Replacers during Sugar-Free Chocolate Manufacture: Rheological, Microstructure and Physical Quality Characteristics.” JOURNAL OF FOOD ENGINEERING 126: 35–42. doi:10.1016/j.jfoodeng.2013.10.036.
- Vancouver
- 1.Aidoo R, Afoakwa EO, Dewettinck K. Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics. JOURNAL OF FOOD ENGINEERING. 2014;126:35–42.
- IEEE
- [1]R. Aidoo, E. O. Afoakwa, and K. Dewettinck, “Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics,” JOURNAL OF FOOD ENGINEERING, vol. 126, pp. 35–42, 2014.
@article{4403875, author = {{Aidoo, Roger and Afoakwa, Emmanuel Ohene and Dewettinck, Koen}}, issn = {{0260-8774}}, journal = {{JOURNAL OF FOOD ENGINEERING}}, keywords = {{Chocolate,PARTICLE-SIZE DISTRIBUTION,Recipe optimization,Mixture design,Bulking gent,Polydextrose.,Inulin,SWEETENERS,BULKING AGENTS,SUBSTITUTES,TIME,FAT,SENSORY PROPERTIES,MILK CHOCOLATE}}, language = {{eng}}, pages = {{35--42}}, title = {{Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics}}, url = {{http://doi.org/10.1016/j.jfoodeng.2013.10.036}}, volume = {{126}}, year = {{2014}}, }
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