Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation-Reference-Cited by-同舟云学术

Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation

Published:2020-09-28 Issue:1 Volume:74 Page:246-257
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int. J. Dairy Technol.

Author:

Rasouli Pirouzian Haniyeh¹^ORCID,Alakas Elif²,Cayir Merve³,Yakisik Elif³,Toker Omer Said³^ORCID,Kaya Şevin⁴,Tanyeri Ozan⁵

Affiliation:

1. Department of Food Science and Technology Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Golgasht street Tabriz East Azerbaijan 5165665931 Iran

2. Department of Food Engineering Chemical and Metallurgical Engineering Faculty Istanbul Technical University Istanbul Turkey

3. Department of Food Engineering Chemical and Metallurgical Engineering Faculty Yildiz Technical University Istanbul Turkey

4. Department of Agronomy Food Natural Resources Animals and Environment University of Padova Padova Italy

5. Polen Food Istanbul Turkey

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12736

Reference43 articles.

1. Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems

2. Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture

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