文献
J-GLOBAL ID:201702290993530407
整理番号:17A1239990
前生物的と異なるレバウジオシドAを用いたステビア(Stevia rebaudiana Bertoni)と加糖含有ほろ苦さチョコレート:多重時間-強度解析と物理化学的特性【Powered by NICT】
Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time-intensity analysis and physicochemical characteristics
著者 (4件):
Azevedo Bruna Marcacini
(Food and Nutrition Department, Faculty of Food Engineering, University of Campinas - UNICAMP, 80 Monteiro Lobato street, Cidade Universitaria Zeferino Vaz, Campinas, Sao Paulo, 13083-862, Brazil)
,
Morais-Ferreira Janaina Madruga
(Food and Nutrition Department, Faculty of Food Engineering, University of Campinas - UNICAMP, 80 Monteiro Lobato street, Cidade Universitaria Zeferino Vaz, Campinas, Sao Paulo, 13083-862, Brazil)
,
Luccas Valdecir
(Cereals and Chocolate Technology Center, Food Technology Institute - ITAL, 2880 Conego Antonio Roccato avenue, Campinas, Sao Paulo, 13070-178, Brazil)
,
Bolini Helena Maria Andre
(Food and Nutrition Department, Faculty of Food Engineering, University of Campinas - UNICAMP, 80 Monteiro Lobato street, Cidade Universitaria Zeferino Vaz, Campinas, Sao Paulo, 13083-862, Brazil)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
52
号:
8
ページ:
1731-1738
発行年:
2017年
JST資料番号:
B0863A
ISSN:
0950-5423
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)