Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of...

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Detalles Bibliográficos
Autores principales: Quispe-Chambilla, Lucero, Pumacahua-Ramos, Augusto, Choque-Quispe, David, Curro-Pérez, Francisco, Carrión-Sánchez, Hilka Mariela, Peralta-Guevara, Diego E., Masco-Arriola, Mery Luz, Palomino-Rincón, Henry, Ligarda-Samanez, Carlos A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032496/
https://www.ncbi.nlm.nih.gov/pubmed/35454729
http://dx.doi.org/10.3390/foods11081142

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9032496/
https://www.ncbi.nlm.nih.gov/pubmed/35454729
http://dx.doi.org/10.3390/foods11081142

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