Utilization of Soy Protein Isolates in the Production of Chocolates and Chocolate Beverage Powders

Soy protein isolates (SPI) were incorporated in chocolate and chocolate beverage powders with the objectives of (i) increasing the protein content of the products, (ii) studying their effects on physical, chemical and sensory properties, and (iii) detennining the chocolate stability during storag...

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Detalhes bibliográficos
Autor principal: Hussin, Norma
Formato: Tese
Idioma:English
English
Publicado em: 1997
Assuntos:
Acesso em linha:http://psasir.upm.edu.my/id/eprint/8375/1/FSMB_1997_5_A.pdf