Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread-Reference-Cited by-同舟云学术

Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread

Published:2017-01-18 Issue:5 Volume:48 Page:392-402
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Almeida Poliana Fernandes¹²,Lannes Suzana Caetano da Silva¹

Affiliation:

1. Department of Biochemical and Pharmaceutical Technology; University of São Paulo; São Paulo 05508900 Brazil

2. Department of graduation; Federal Institute of Education from Mato Grosso - IFMT; Santo Antônio do Leverger MT 78106970 Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12242/fullpdf

Reference47 articles.

1. Extraction and physicochemical characterization of gelatin from chicken by-product;Almeida;Journal of Food Process Engineering,2013

2. D-Optimal mixture design on melting and textural properties of dark chocolate as affected by cocoa butter substitution with Xanthan gum/Guar gum blends;Amir;International Food Research Journal,2013

3. Development of chocolate ice cream using orange peel fiber as fat replacer;Boff;Ciência Rural,2013

4. Controlling the texture of spreads

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