Characterization of Functional White Chocolate Enriched by Mango Peel and Tagatose: A Practical Investigation
With the diabetes increasing spread, as well as customers' desire to consume of functional foods, the dietary products formulation has been extensively deliberated. For this tenacity, in the current case, mango peel powder exploited at levels of 0, 5, 10 and 15% as well as tagatose at levels of 0, 1...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Iranian Research Organization for Science and Technology (IROST)
2024-04-01
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| Col·lecció: | فناوریهای جدید در صنعت غذا |
| Matèries: | |
| Accés en línia: | https://jift.irost.ir/article_1479_36cfaf30d40724f9e00cf862cd32b747.pdf |
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