Rodriguez Furlán, Laura T <br/><br/>
Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent.  [electronic resource] 

 -  Food chemistry  Feb 2017 
 - 637-647 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2016.09.054  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cacao--chemistry<br/>Chocolate--analysis<br/>Crystallization<br/>Dietary Fats--analysis<br/>Food Additives--analysis<br/>Food Technology<br/>Hot Temperature<br/>Hydrogenation<br/>Inulin--analysis<br/>Oils--chemistry<br/>Sweetening Agents--analysis<br/>Temperature