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...

Description complète

Détails bibliographiques
Auteur principal:	Hussin, Norma
Format:	Thèse
Langue:	anglais anglais
Publié:	1997
Sujets:	Soy proteins Chocolate Chocolate drinks
Accès en ligne:	http://psasir.upm.edu.my/id/eprint/8375/1/FSMB_1997_5_A.pdf

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