Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

Benutzer: Gast

Titel:: Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Kiumarsi, Maryam; Majchrzak, Dorota; Jäger, Henry; Song, Jian; Lieleg, Oliver; Shahbazi, Mahdiyar
Zeitschriftentitel:: Food Hydrocolloids
Jahr:: 2021
Band / Volume:: 110
Seitenangaben Beitrag:: 106144
Volltext / DOI:: doi:10.1016/j.foodhyd.2020.106144
Verlag / Institution:: Elsevier BV
E-ISSN:: 0268-005X
Publikationsdatum:: 01.01.2021
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