Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement
Crossref DOI link: https://doi.org/10.1007/s00217-017-2877-3
Published Online: 2017-03-25
Published Print: 2017-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Saputro, Arifin Dwi
Van de Walle, Davy
Kadivar, Sheida
Bin Sintang, Mohd Dona
Van der Meeren, Paul
Dewettinck, Koen
Funding for this research was provided by:
The Indonesia Endowment Fund for Education (Lembaga Pengelola Dana Pendidikan, LPDP)
License valid from 2017-03-25