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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
Inulin and polydextrose are key bulk sugar replacers and have been utilised extensively as functional ingredients due to their fibre and prebiotic claims. This study investigated effects of fat content and bulk mixture concentrations of inulin and…
Fundamentals of Analogue and Digital Communication Systems
The book covers fundamentals and basics of engineering communication theory. It presents the right mix of explanation of mathematics (theory) and explanation. The book discusses both analog communication and digital communication in detail. It covers…
Fundamentals of Business Math
This text will provide students with learning tools to develop fundamental mathematic skills and help them to improve basic arithmetic skills and develop reasoning and problem-solving skills.
Fundamentals of Business, 3rd Edition.
Fundamentals of Business, 3rd edition, is an open education resource intended to serve as a no-cost, instructor-customizable primary text for one-semester undergraduate introductory business courses. It covers the following topics in business:…
