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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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Chicago
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.
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.
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.
MLA
Aidoo, Roger, Emmanuel Afoakwa, and Koen 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 62.1 (2015): 592–597. Print.
@article{5814245,
  author       = {Aidoo, Roger and Afoakwa, Emmanuel and Dewettinck, Koen},
  issn         = {0023-6438},
  journal      = {LWT-FOOD SCIENCE AND TECHNOLOGY},
  keyword      = {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://dx.doi.org/10.1016/j.lwt.2014.08.043},
  volume       = {62},
  year         = {2015},
}

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