Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol-Reference-Cited by-同舟云学术

Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol

Published:2022-11 Issue: Volume:134 Page:105450
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Nastaj M.,Sołowiej B.G.,Stasiak D.M.,Mleko S.,Terpiłowski K.,Łyszczek R.J.,Tomasevic I.B.,Tomczyńska-Mleko M.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference53 articles.

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