Rheological properties of sugar-free milk chocolate: Comparative study and optimisation

Czech Journal of Food Sciences

Volumn 35, Issue 5, 2017, Pages 440-448

  Rasouli Pirouzian, Haniyeh ^a   Peighambardoust, Seyed Hadi ^a   Azadmard Damirchi, Sodeif ^a  

^a UNIVERSITY OF TABRIZ   (Iran)

Author keywords

Chocolate; Flow properties; Maltitol; Simplex lattice mixture design; Xylitol

Indexed keywords

MIXTURES; RHEOLOGY; SHEAR THINNING;

CHOCOLATE; COMPARATIVES STUDIES; FLOW PROPERTIES; MALTITOL; MILK CHOCOLATE; MIXTURE DESIGN; OPTIMISATIONS; RHEOLOGICAL PROPERTY; SIMPLEX LATTICE; SIMPLEX-LATTICE MIXTURE DESIGN;

SUGAR SUBSTITUTES;

EID: 85045426542     PISSN: 12121800     EISSN: 18059317     Source Type: Journal    
DOI: 10.17221/231/2016-CJFS     Document Type: Article

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