Search Results - Aidoo, Philip Roger

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  1. 1
    Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

    Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics by Aidoo, Roger Philip, Afoakwa, Emmanuel Ohene, Dewettinck, Koen

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  2. 2
    Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

    Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development by Aidoo, Roger Philip, Depypere, Frédéric, Afoakwa, Emmanuel Ohene, Dewettinck, Koen

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  3. 3
    Functionality of inulin and polydextrose as sucrose replacers in sugar‐free dark chocolate manufacture – effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties

    Functionality of inulin and polydextrose as sucrose replacers in sugar‐free dark chocolate manufacture – effect of fat content and bulk mixture concentration on rheological, mechan... by Aidoo, Roger Philip, Appah, Emelia, Van Dewalle, Davy, Afoakwa, Emmanuel Ohene, Dewettinck, Koen

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  4. 4
    Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts

    Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia... by Aidoo, Roger Philip, Afoakwa, Emmanuel Ohene, Dewettinck, Koen

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  5. 5
    Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener

    Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener by Saputro, Arifin Dwi, Van de Walle, Davy, Aidoo, Roger Philip, Mensah, Michael Amoafo, Delbaere, Claudia, De Clercq, Nathalie, Van Durme, Jim, Dewettinck, Koen

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  6. 6
    Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize

    Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize by Afoakwa, Emmanuel Ohene, Aidoo, Philip Roger, Adjonu, Randy

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