Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping
Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping
نویسندگان: سمیرا یگانه زاد , مهدی یار شهبازی , مریم کیومرثی , Dorota Majchrzak , Henry Jager
نشریه: FOOD HYDROCOLLOIDS , , 104 , 2020
کد مقاله |
1723 |
عنوان فارسی مقاله |
Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping |
عنوان لاتین مقاله |
Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping |
نمایه علمی معتبر |
JCR |
IF |
5.839 |
عنوان نشریه |
FOOD HYDROCOLLOIDS |
شماره نشریه |
|
دوره |
104 |
سال انتشار شمسی |
1399/04/11 |
سال انتشار میلادی |
2020 |