Research published by Nevzart Konar in the European Food Research and Technology journal concluded that the prebiotic benefits of inulin could be best obtained in sugar-free milk chocolate with maltitol compared to sugar alternative isomalt.Research published by Nevzart Konar in the European Food Research and Technology journal concluded that the prebiotic benefits of inulin could be best obtained in sugar-free milk chocolate with maltitol compared to sugar alternative isomalt.
