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Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill
Sucrose-free milk chocolates containing different types of bulk (isomalt, xylitol and maltitol) and high intensity (Stevia) sweeteners were produced by using a ball mill. The main quality characteristics of the formulated chocolates were evaluated and compared with those of the conventional sample c...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9071936/ https://www.ncbi.nlm.nih.gov/pubmed/35531543 http://dx.doi.org/10.1039/c9ra04486h |