Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

Publication date: Available online 8 July 2020Source: Food HydrocolloidsAuthor(s): Maryam Kiumarsi, Dorota Majchrzak, Henry Jäger, Jian Song, Oliver Lieleg, Mahdiyar Shahbazi
Source: Food Hydrocolloids - Category: Food Science Source Type: research