Characterization of fortified compound milk chocolate with microcapsulated chia seed oil-Reference-Cited by-同舟云学术

Characterization of fortified compound milk chocolate with microcapsulated chia seed oil

Published:2021-10 Issue: Volume:150 Page:111993
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Razavizadeh Bibi Marzieh^ORCID,Tabrizi Parvaneh

Funder

Research Institute of Food Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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3. Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate;Ashkezary;Italian Journal of Food Science,2017

4. Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina;Ayerza;Journal of the American Oil Chemists’ Society,1995

5. Comparison of different methods for fortifying Cheddar cheese with vitamin D;Banville;International Dairy Journal,2000

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