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Providing new formulation for white compound chocolate based on mixture of soy flour, sesame paste, and emulsifier: An optimization study using response surface methodology
This study was aimed at evaluating the suitability of sesame paste as an ingredient in white compound chocolate using response surface methodology. A D‐optimal combined mixture‐process design with three mixture components, sesame paste (15%–30% w/w), soy flour (0%–15% w/w), and milk powder (0%–15% w...
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| 出版年: | Food Sci Nutr |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7958537/ https://ncbi.nlm.nih.gov/pubmed/33747457 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2111 |
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