Substitution of sucrose with HFCS‐55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties
Pero, Milad, Borhani, Bahareh, Parvian, Sadaf Kaffashi, Rashidi, Roghayeh, Jafari Asl, Mehdi
Published in Journal of food processing and preservation (01.04.2022)
Published in Journal of food processing and preservation (01.04.2022)
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