Flow behavior of cocoa pulp powder containing maltodextrin
نویسندگان
چکیده
منابع مشابه
Tailoring flow behavior and texture of water based cocoa suspensions.
The texture of low-fat food products must be adjusted to mimic regular full fat products in order to gain consumer acceptance (Le R ev erend, Norton, Cox, and Spyropoulos., Apr. 2010). For chocolate products fat reduction can be achieved byminimize trapped fat in the cocoa particles (Do, Vieira, Hargreaves, Mitchell, and Wolf., May 2011) or by incorporating water into the product (Skelhon, Olss...
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ژورنال
عنوان ژورنال: Brazilian Journal of Food Technology
سال: 2020
ISSN: 1981-6723
DOI: 10.1590/1981-6723.03420