Development of sugar-free white chocolate and compound chocolate. Use of Stevia and sucralose as sweeteners, hydrogenated oil as cocoa butter replacers and inulin as stabilizing agent
Libro electrónico
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Libro electrónico
CONICET Digital
The development of sugar-free chocolates and compound chocolates represents a challenge for food technology. In effect, the fully replacement of sugar affects physical quality characteristics like rheological properties ...
Idioma eng
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