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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| 格式: | Thesis |
| 語言: | English English |
| 出版: |
1997
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/8375/1/FSMB_1997_5_A.pdf |
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