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Optimisation of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture: rheological, microstructure and physical quality characteristics

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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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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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