Rheological properties of sugarfree milk chocolate: Comparative study and optimisation
The effects of sugar substitutes on rheological characteristics of compound milk chocolate using a simplex-lattice mixture design were evaluated. For this purpose, two bulking agents (maltitol and xylitol) at different levels (0-100%) were used and ten formulations were examined in order to find the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2017-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201705-0010_rheological-properties-of-sugarfree-milk-chocolate-comparative-study-and-optimisation.php |