Optimization of the formulation of prebiotic milk chocolate based on rheological properties

Food Technology and Biotechnology

Volumn 47, Issue 4, 2009, Pages 396-403

  Abbasi, Soleiman ^a   Farzanmehr, Hannaneh ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Chocolate; Prebiotic; Rheology; Simplex lattice mixture design; Sugar substitutes

Indexed keywords

BULKING AGENTS; CHOCOLATE; MILK CHOCOLATE; MIXTURE DESIGN; PREBIOTICS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; SINGLE COMPONENTS;

MATHEMATICAL MODELS; MIXTURES; MOISTURE DETERMINATION; POLYSACCHARIDES; RHEOLOGY; VISCOSITY; YIELD STRESS;

SUGAR SUBSTITUTES;

THEOBROMA CACAO;

EID: 70349492970     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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