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Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

Author:

Maryam Kiumarsi,Dorota Majchrzak,Henry Jäger,Jian Song,Oliver Lieleg,Mahdiyar Shahbazi

Publication:

Food Hydrocolloids

Publisher:

Elsevier

Date:

January 2021

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