Development of soy containing compound chocolates

Language: English

Published by LAP LAMBERT Academic Publishing Mär 2012, 2012

3848425181 / 9783848425181

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This item is printed on demand - Print on Demand Titel. Neuware -Research work is useful for direct use of chocolate manufacturing food industries, having various formulations of chocolate. Good literature has been collected to explore the potential of various soy components as an ingredient for chocolate. Food Product Development work. Research includes Study of physico-chemical characteristics of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate. Development of chocolate using different levels of full fat soy flour, defatted soy flour, soy protein concentrate and soy protein isolate as replacer of whole milk powder. Optimization of the level of stevia and mannitol blend as sugar replacer and soybean oil as cocoa butter replacer. Optimization of the level of soy lecithin in developed chocolates as an emulsifier. Study of the physico-chemical, microbiological and organoleptic characteristics of optimized products during storage.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 252 pp. Englisch. …

Seller Inventory # 9783848425181

Title
Development of soy containing compound chocolates
Author
Alka Pandey
Publisher
LAP LAMBERT Academic Publishing Mär 2012
Publication year
2012
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3848425181
ISBN 13
9783848425181
Item weight
393 grams
Dimensions
220x150x16 mm

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

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AbeBooks seller since January 23, 2017

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