EFFECT OF LECITHIN CONCENTRATION ON PROPERTIES OF SUCROSE-FREE CHOCOLATE MASSES SWEETENED WITH ISOMALT

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NEBESNY E.; ZYZELEWICZ D.

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Journal Paper

Paper Information

Journal: EUROPEAN FOOD RESEARCH AND TECHNOLOG Year:2005 | Volume:220 | Issue:2 Page(s): 131-135

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Information Journal Paper

Title

EFFECT OF LECITHIN CONCENTRATION ON PROPERTIES OF SUCROSE-FREE CHOCOLATE MASSES SWEETENED WITH ISOMALT

Author(s)

NEBESNY E. | ZYZELEWICZ D. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

EFFECTS OF D-TAGATOSE, INULIN AND STEVIA AS SUGAR SUBSTITUTES ON THE PHYSICAL, CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF DARK CHOCOLATE

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APA: Copy

NEBESNY, E., & ZYZELEWICZ, D.. (2005). EFFECT OF LECITHIN CONCENTRATION ON PROPERTIES OF SUCROSE-FREE CHOCOLATE MASSES SWEETENED WITH ISOMALT. EUROPEAN FOOD RESEARCH AND TECHNOLOG, 220(2), 131-135. SID. https://sid.ir/paper/590949/en

Vancouver: Copy

NEBESNY E., ZYZELEWICZ D.. EFFECT OF LECITHIN CONCENTRATION ON PROPERTIES OF SUCROSE-FREE CHOCOLATE MASSES SWEETENED WITH ISOMALT. EUROPEAN FOOD RESEARCH AND TECHNOLOG[Internet]. 2005;220(2):131-135. Available from: https://sid.ir/paper/590949/en

IEEE: Copy

E. NEBESNY, and D. ZYZELEWICZ, “EFFECT OF LECITHIN CONCENTRATION ON PROPERTIES OF SUCROSE-FREE CHOCOLATE MASSES SWEETENED WITH ISOMALT,” EUROPEAN FOOD RESEARCH AND TECHNOLOG, vol. 220, no. 2, pp. 131–135, 2005, [Online]. Available: https://sid.ir/paper/590949/en

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