Using some hydrocolloids in milk chocolate as prebiotic agent: Interaction between process conditions and rheological parameters

Toker O. S. , Genc Polat D., Ozhan B., Poyrazoglu E., Artik N., SAĞDIÇ O.

2nd Food Structure and Functionality Forum Symposium, From Molecules to Functionality 28 February – 2 March 2016, 01 March 2016

  • Publication Type: Conference Paper / Full Text