
Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
- Author
- Roger Aidoo (UGent) , Emmanuel Afoakwa and Koen Dewettinck (UGent)
- Organization
- Keywords
- Chocolate, Sugar-free, Inulin, Polydextrose, Stevia, MILK CHOCOLATE, SENSORY PROPERTIES, REBAUDIANA, PROTEIN, INULIN, AGENTS
Downloads
-
(...).pdf
- full text
- |
- UGent only
- |
- |
- 540.43 KB
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-5814245
- 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}}, }
- Altmetric
- View in Altmetric
- Web of Science
- Times cited: