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Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

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Keywords
Chocolate, Sugar-free, Inulin, Polydextrose, Stevia, MILK CHOCOLATE, SENSORY PROPERTIES, REBAUDIANA, PROTEIN, INULIN, AGENTS

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MLA
Aidoo, Roger, et al. “Rheological Properties, Melting Behaviours and Physical Quality Characteristics of Sugar-Free Chocolates Processed Using Inulin/Polydextrose Bulking Mixtures Sweetened with Stevia and Thaumatin Extracts.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 62, no. 1, 2015, pp. 592–97, doi:10.1016/j.lwt.2014.08.043.
APA
Aidoo, R., Afoakwa, E., & Dewettinck, K. (2015). Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT-FOOD SCIENCE AND TECHNOLOGY, 62(1), 592–597. https://doi.org/10.1016/j.lwt.2014.08.043
Chicago author-date
Aidoo, Roger, Emmanuel Afoakwa, and Koen Dewettinck. 2015. “Rheological Properties, Melting Behaviours and Physical Quality Characteristics of Sugar-Free Chocolates Processed Using Inulin/Polydextrose Bulking Mixtures Sweetened with Stevia and Thaumatin Extracts.” LWT-FOOD SCIENCE AND TECHNOLOGY 62 (1): 592–97. https://doi.org/10.1016/j.lwt.2014.08.043.
Chicago author-date (all authors)
Aidoo, Roger, Emmanuel Afoakwa, and Koen Dewettinck. 2015. “Rheological Properties, Melting Behaviours and Physical Quality Characteristics of Sugar-Free Chocolates Processed Using Inulin/Polydextrose Bulking Mixtures Sweetened with Stevia and Thaumatin Extracts.” LWT-FOOD SCIENCE AND TECHNOLOGY 62 (1): 592–597. doi:10.1016/j.lwt.2014.08.043.
Vancouver
1.
Aidoo R, Afoakwa E, Dewettinck K. Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT-FOOD SCIENCE AND TECHNOLOGY. 2015;62(1):592–7.
IEEE
[1]
R. Aidoo, E. Afoakwa, and K. Dewettinck, “Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 62, no. 1, pp. 592–597, 2015.
@article{5814245,
  author       = {{Aidoo, Roger and Afoakwa, Emmanuel and Dewettinck, Koen}},
  issn         = {{0023-6438}},
  journal      = {{LWT-FOOD SCIENCE AND TECHNOLOGY}},
  keywords     = {{Chocolate,Sugar-free,Inulin,Polydextrose,Stevia,MILK CHOCOLATE,SENSORY PROPERTIES,REBAUDIANA,PROTEIN,INULIN,AGENTS}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{592--597}},
  title        = {{Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts}},
  url          = {{http://doi.org/10.1016/j.lwt.2014.08.043}},
  volume       = {{62}},
  year         = {{2015}},
}

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