Anti-blooming effect of maltitol and tagatose as sugar substitutes for chocolate making

著录项

• 来源
  《LWT-Food Science & Technology》 |2018年第2018期|共8页
• 作者

  Yang-Ju Son; Soo-Young Choi; Kyung-Mi Yoo; Ki-Won Lee; Sun-Mee Lee; In-Kyeong Hwang; Suna Kim;

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• 作者单位

  Department of Food and Nutrition Seoul National University;

  Sempio;

  Department of Food and Nutrition SoongEui Women's University;

  WCU Biomodulation Major Department of Agricultural Biotechnology Seoul National University;

  Department of Food and Nutrition Daejeon University;

  Department of Food and Nutrition Seoul National University;

  Department of Home Economics College of Natural Science Korea National Open University;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Blooming; Chocolate; Tagatose; Maltitol; Fat crystal;

  机译：盛开;巧克力;Tagatose;麦芽糖醇;脂肪晶体;