Effects of soy protein isolates on quality of chocolates during storage
The effect of soy protein isolate (SPI) on oxidation rate, changes in color and hardness, and microbiological aspect of chocolates during storage were studied. The Peroxide Value (PV) of the control and 5% showed SPI were highest in week 3 and decreased at the following week, while 10% SPI showed th...
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| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Food & Nutrition Press
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51669/1/51669.pdf http://psasir.upm.edu.my/id/eprint/51669/7/113040.pdf http://psasir.upm.edu.my/id/eprint/51669/ http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1998.tb00344.x/abstract |
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