Utilization of Soy Protein Isolates in the Production of Chocolates and Chocolate Beverage Powders

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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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Bibliographic Details
Main Author:	Hussin, Norma
Format:	Thesis
Language:	English English
Published:	1997
Subjects:	Soy proteins Chocolate Chocolate drinks
Online Access:	http://psasir.upm.edu.my/id/eprint/8375/ http://psasir.upm.edu.my/id/eprint/8375/1/FSMB_1997_5_A.pdf

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