Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse
- 31 March 2008
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 88 (8), 1318-1324
- https://doi.org/10.1002/jsfa.3208
Abstract
No abstract availableKeywords
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