Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract
This study aimed to investigate the physicochemical properties, antioxidant activity, and organoleptic characteristics of vegan milk chocolate with various formulas. To achieve this objective, seven treatment formulas were used with different levels of OM and SPI, and ESE was added. The parameters a...
| Main Authors: | , , , , , |
|---|---|
| 格式: | 文件 |
| 语言: | English |
| 出版: |
Elsevier
2025-06-01
|
| 丛编: | Applied Food Research |
| 主题: | |
| 在线阅读: | http://www.sciencedirect.com/science/article/pii/S2772502224002841 |