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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書目詳細資料
主要作者:	Hussin, Norma
格式:	Thesis
語言:	English English
出版:	1997
主題:	Soy proteins Chocolate Chocolate drinks
在線閱讀:	http://psasir.upm.edu.my/id/eprint/8375/1/FSMB_1997_5_A.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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