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...

書誌詳細
第一著者:	Hussin, Norma
フォーマット:	学位論文
言語:	英語英語
出版事項:	1997
主題:	Soy proteins Chocolate Chocolate drinks
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/8375/1/FSMB_1997_5_A.pdf

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