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Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse

✍ Scribed by Haíssa R Cardarelli; Lina C Aragon-Alegro; João H A Alegro; Inar A de Castro; Susana M I Saad

Publisher: John Wiley and Sons
Year: 2008
Tongue: English
Weight: 133 KB
Volume: 88
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.3208

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