Effects of polyols on the quality characteristics of sucrosefree milk ...
Sucrosefree milk chocolates containing different types of bulk (isomalt, xylitol and maltitol) and high intensity (Stevia) sweeteners were produced by using a ball mill. The main quality characteristics of the formulated chocolates were evaluated and compared with those of the conventional sample containing sucros Editors' collection: Food Engineering, Science, Technology, and Nutrition