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...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 语言: | English English |
| 出版: |
1997
|
| 主题: | |
| 在线阅读: | http://psasir.upm.edu.my/id/eprint/8375/1/FSMB_1997_5_A.pdf |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|