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...
| मुख्य लेखक: | Hussin, Norma |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी अंग्रेज़ी |
| प्रकाशित: |
1997
|
| विषय: | |
| ऑनलाइन पहुंच: | http://psasir.upm.edu.my/id/eprint/8375/1/FSMB_1997_5_A.pdf |
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समान संसाधन
-
Effects of cocoa butter, palm fraction and emulsifier mixtures on the quality parameters of different chocolate formulations
द्वारा: Kumara, Bakti
प्रकाशित: (2003) -
Effect of Palm-Based Desiccated Coconut Filling on Fat Migration in Filled Chocolates
द्वारा: Chin, Hui Han
प्रकाशित: (2006) -
Alpha-tocotrienol as a possible indicator for monitoring the presence of palm mid-fraction in dark chocolate
द्वारा: Farahany, Elham Moazami
प्रकाशित: (2006) -
Characterization of oyster mushroom-soy protein meat analog using single-screw extruder with extrusion variables
द्वारा: Mohamad Mazlan, Mazween
प्रकाशित: (2021) -
Effects of roasted soy nut and textured soy protein on the features of metabolic syndrome among elderly women in Babol, Iran
द्वारा: Bakhtiary, Afsaneh
प्रकाशित: (2012)