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confectionary systems. Here, we investigated differences in the texture properties, the viscosity and thermal properties of the blends. Materials and methods Commercial sugar (sucrose), stevia and xylitol were used in this study. Palm oil was purchased from

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. Zhao , H. , Zeng , Y. , Lv , S. and Su , Z. ( 2018 ) Analysis of soil hydraulic and thermal properties for land surface modeling over the Tibetan Plateau , Earth Syst. Sci. Data , 10 . ( 2 ). 1031 – 1061 , doi: 10.5194/essd

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, in various concentrations, on the thermal properties of cake batter As with all gels/gums, the chia gel follows the same pattern and shows both endothermic and exothermic transitions. Endothermic and exothermic peaks correspond to water release and

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Agricultural Engineering , 36 : 57 – 62 , https://doi.org/10.17676/HAE.2019.36.57 . 10.17676/HAE.2019.36.57 Božiková , M. , Hlaváč , P. , Vozárová , V. , Hlaváčová , Z. , Kubík , L. , Kotoulek , P. , and Brindza , J. ( 2018 ). Thermal

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