Sensory acceptability of chocolate with inulin
The objective of this research was to study the influence of inulin on the sensory characteristics of chocolate. Three types of chocolate (milk, hazelnut and rice) where sucrose was replaced by inulin and fructose were studied in comparison to corresponding ordinary chocolates. A questionnaire betwe...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Ljubljana Press (Založba Univerze v Ljubljani)
2004-11-01
|
| Series: | Acta Agriculturae Slovenica |
| Subjects: | |
| Online Access: | https://journals.uni-lj.si/aas/article/view/15426 |