Navegando por Assunto Inulin
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| Data do documento | Título | Autor(es) |
| 2015 | Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate | Rezende, Natália V.; Vissotto, Fernanda Z.; Augusto, Pedro P. C.; ; ; ; ; ; ; ; |
| 2022 | The influence of formulation and packaging material on the rheological properties of milk chocolate | Verde, Alessandra Barros; et al.; Alvim, Izabela Dutra
Luccas, Valdecir
Júnior, Luís Marangoni
Alves, Rosa Maria Vercelino |
| 2015 | Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates | Rezende, Natalia V.; et al.; ; ; ; ; ; ; ; |
