✦ LIBER ✦
Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
✍ Scribed by Aidoo, Roger Philip; Afoakwa, Emmanuel Ohene; Dewettinck, Koen
- Book ID
- 126503497
- Publisher
- Elsevier Science
- Year
- 2015
- Tongue
- English
- Weight
- 539 KB
- Volume
- 62
- Category
- Article
- ISSN
- 1096-1127
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