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Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile
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Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions
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Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties
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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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Interactions between κ-carrageenan, milk proteins and modified starch in sterilized dairy desserts