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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Detalles Bibliográficos
Autores principales: Hosseini, Abdul Fateh, Mazaheri‐Tehrani, Mostafa, Yeganehzad, Samira, Razavi, Seyed Mohammad Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958537/
https://www.ncbi.nlm.nih.gov/pubmed/33747457
http://dx.doi.org/10.1002/fsn3.2111

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958537/
https://www.ncbi.nlm.nih.gov/pubmed/33747457
http://dx.doi.org/10.1002/fsn3.2111

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