Utilization of Soy Protein Isolates in the Production of Chocolates and Chocolate Beverage Powders

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...

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书目详细资料
主要作者:	Hussin, Norma
格式:	Thesis
语言:	English English
出版:	1997
主题:	Soy proteins Chocolate Chocolate drinks
在线阅读:	http://psasir.upm.edu.my/id/eprint/8375/1/FSMB_1997_5_A.pdf
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