Rheological Properties of Sugar-Free Milk Chocolate: Comparative Study and Optimisation

AuthorsRasouli Pirouzian H- Peighambardoust SH- Azadmard-Damirchi S
JournalCzech Journal of Food Sciences
Page number440-448
Volume number35
Paper TypeFull Paper
Published At2017
Journal GradeISI
Journal TypeTypographic
Journal CountryCzech Republic
Journal IndexQ2

Abstract

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