摘要 : Possibility of using full fat soy flour (FFSF) for replacer for whole milk powder (WMP), stevia-mannitol blend as replacer for sugar and soybean oil (SBO) as replacer for cocoa butter in chocolate manufacture without impairing the... 展开
作者 | Alka Pandey~ Gurmukh Singh |
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作者单位 | |
期刊名称 | 《Journal of Food Science and Technology》 |
总页数 | 7 |
语种/中图分类号 | 英语 / TS2 |
关键词 | CHOCOLATE FLOURS MANNITOL PLANTS SENSORY PROPERTIES SOY MEAL SOY PRODUCTS SOYBEAN OILS STEVIA REBAUDIANA SUGAR SUGAR CONFECTIONERY SUGAR LOW CONFECTIONERY Cocoa chocolate and sugar confectionery products Cocoa chocolate and cocoa butter |
馆藏号 | N2008EPST0008794 |