Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose‐free chocolate

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|6|1413-1420

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.6, 2015-06, pp. : 1413-1420

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