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

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Title:: 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
Document type:: Zeitschriftenaufsatz
Author(s):: Kiumarsi, Maryam; Majchrzak, Dorota; Jäger, Henry; Song, Jian; Lieleg, Oliver; Shahbazi, Mahdiyar
Journal title:: Food Hydrocolloids
Year:: 2021
Journal volume:: 110
Pages contribution:: 106144
Fulltext / DOI:: doi:10.1016/j.foodhyd.2020.106144
Publisher:: Elsevier BV
E-ISSN:: 0268-005X
Date of publication:: 01.01.2021
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