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    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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