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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

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