Optimization of the Preparation Process of Plant-based Chocolate Mousse by Response Surface Methodology
To support the "Healthy China" strategy and to meet people's demands for a green, healthy diet, aquafaba is used instead of cream in plant-based chocolate mousse. The effects of the cooking time, the addition of zero-calorie sugar, and the whisking temperature on the foam properties of aquafaba were...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2023-08-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100016 |
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