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
- Autor(en)
- Maryam Kiumarsi, Dorota Majchrzak, Samira Yeganehzad, Henry Jäger, Mahdiyar Shahbazi
- Organisation(en)
- Department für Ernährungswissenschaften
- Externe Organisation(en)
- Research Institute of Food Science and Technology (RIFST), Universität für Bodenkultur Wien, Universität Wien
- Journal
- Food Hydrocolloids
- Band
- 104
- Anzahl der Seiten
- 13
- ISSN
- 0268-005X
- DOI
- https://doi.org/10.1016/j.foodhyd.2020.105698
- Publikationsdatum
- 01-2020
- Peer-reviewed
- Ja
- ÖFOS 2012
- 303009 Ernährungswissenschaften
- Schlagwörter
- ASJC Scopus Sachgebiete
- Food Science, Chemical Engineering(all), Chemistry(all)
- Link zum Portal
- https://ucris.univie.ac.at/portal/de/publications/comparative-study-of-instrumental-properties-and-sensory-profiling-of-lowcalorie-chocolate-containing-hydrophobically-modified-inulin-part-1-rheological-thermal-structural-and-external-preference-mapping(7d13ebb3-e8fa-4f98-9e6f-aa1b249c4dd6).html