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...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 英語 |
| 出版事項: |
1997
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/8375/1/FSMB_1997_5_A.pdf |