Impact of the replacement of milk powder by soy flour on chemical properties, texture, particle size distribution and whiteness index of chocolate product
The purpose of this study was to investigate the effects of replacing milk powder with soy flour on the chemical characteristics, texture, particle size distribution and whiteness index of chocolate products. Treatments consisted of two refining times (105 and 135 min) and replacement of milk powder...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2015-07-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68069_5764211b784db9a8f3b58133ec766a7d.pdf |