Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin

European Food Research and Technology

Volumn 236, Issue 1, 2013, Pages 135-143

  Konar, Nevzat ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Chocolate; Conching temperature; Inulin; Isomalt; Maltitol; Prebiotic

Indexed keywords

CHOCOLATE; INULIN; ISOMALT; MALTITOL; PREBIOTICS;

FOOD ADDITIVES; FOOD SUPPLY; NUTRITION; RHEOLOGY; SUGAR SUBSTITUTES; SUGARS; WATER HARDNESS;

POLYSACCHARIDES;

THEOBROMA CACAO;

EID: 84871920289     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1873-x     Document Type: Article

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