Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of...

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書目詳細資料
Main Authors: Lucero Quispe-Chambilla, Augusto Pumacahua-Ramos, David Choque-Quispe, Francisco Curro-Pérez, Hilka Mariela Carrión-Sánchez, Diego E. Peralta-Guevara, Mery Luz Masco-Arriola, Henry Palomino-Rincón, Carlos A. Ligarda-Samanez
格式: Article
語言:English
出版: MDPI AG 2022-04-01
叢編:Foods
主題:
cocoa
Sacha Inchi
peanut
fatty acids
activation energy
rheological properties
在線閱讀:https://www.mdpi.com/2304-8158/11/8/1142

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https://www.mdpi.com/2304-8158/11/8/1142

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