Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile

TOKER Ö. S., Oba S., Palabiyik I., Rasouli Pirouzian H., Konar N., Artik N., ...Daha Fazla

International Journal of Food Engineering, cilt.15, sa.10, 2019 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 15 Sayı: 10
• Basım Tarihi: 2019
• Doi Numarası: 10.1515/ijfe-2018-0067
• Dergi Adı: International Journal of Food Engineering
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Anahtar Kelimeler: dark chocolate, isomalt, maltitol, seeding, tempering, FAT BLOOM DEVELOPMENT, RHEOLOGICAL PROPERTIES, MILK CHOCOLATE, COCOA BUTTER, PRECRYSTALLIZATION PROCESS, BULK SWEETENERS, QUALITY, MICROSTRUCTURE, CRYSTALLIZATION, POLYDEXTROSE
• Yıldız Teknik Üniversitesi Adresli: Evet