Crossmark

An investigation into the crystalline structure, and the rheological, thermal, textural and sensory properties of sugar-free milk chocolate: effect of inulin and maltodextrin

Crossref DOI link: https://doi.org/10.1007/s11694-020-00405-4

Published Online: 2020-02-17

Published Print: 2020-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sarfarazi, Messiah

Mohebbi, Mohebbat
Funding

Funding for this research was provided by:

Ferdowsi University of Mashhad (39888)
License Information

Text and Data Mining valid from 2020-02-17

Version of Record valid from 2020-02-17
More Information

Article History

Received: 7 August 2019

Accepted: 10 February 2020

First Online: 17 February 2020

Compliance with ethical standards

:

: The authors declare that there are no conflicts of interest.

: The sensory evaluation performed in this study was in accordance with the ethical standards of the institutional and/or national research committee and with the 1964 Helsinki declaration and its later amendments or comparable ethical standards.

: Informed consent was obtained from all individual participants (sensory assessors) included in the study.

: This article does not contain any studies with animals performed by any of the authors.

Document is current

Any future updates will be listed below