Effects of soy protein isolates on quality of chocolates during storage

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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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Bibliographic Details
Main Authors:	Selamat, Jinap, Hussin, Norma, Mohd Zain, Asiah, Che Man, Yaakob
Format:	Article
Language:	English English
Published:	Food & Nutrition Press 1998
Online Access:	http://psasir.upm.edu.my/id/eprint/51669/ http://psasir.upm.edu.my/id/eprint/51669/1/51669.pdf http://psasir.upm.edu.my/id/eprint/51669/7/113040.pdf

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