Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate

In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle siz...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 6 vom: 30. Sept., Seite 610-618
Auteur principal:	Rakin, Marica (Auteur)
Autres auteurs:	Bulatović, Maja, Zarić, Danica, Krunić, Tanja, Lončarević, Ivana, Petrović, Jovana, Pajin, Biljana
Format:	Article en ligne
Langue:	English
Publié:	2023
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Milk chocolate physical properties polyphenol content sensory characteristics Whey Proteins Milk Proteins Protein Hydrolysates