Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics | PERPUSTAKAAN FAKULTAS EKONOMI DAN BISNIS UISU

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Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

Philip Aidoo, Roger - Nama Orang;

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JU279

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Judul Seri: -
No. Panggil: JU279
Penerbit: : ., 2013
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Bahasa: English
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Klasifikasi: JU279
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Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

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