Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk

Published:2011-08-04 Issue:2 Volume:92 Page:224-231
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Aidoo Herta,Sakyi-Dawson Esther,Abbey Lawrence,Tano-Debrah Kwaku,Saalia Firibu Kwesi

Funder

Cocoa Processing Company Limited, Tema, Ghana

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4563/fullpdf

Reference13 articles.

1. Physical and sensory properties of milk chocolates formulated with anhydrous milk fat fractions;Full;J Food Sci,1996

2. Peanut Milk and peanut milk based products production: A review;Diarra;Crit Rev Food Sci Nutr,2005

3. Acceptability and nutrient content of milk substitutes from four cultivars of cowpeas (Vigna unguiculata);Akinyele;J Food Sci,1990

4. Asiamah K Process optimization of cowpea-peanut milk 2005

5. Development and characterization of dehydrated peanut-cowpea milk powder for use as a dairy milk substitute in chocolate manufacture;Aidoo;Food Res Int,2010

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Major Contaminants of Peanut and Its Products and their Methods of Management;Nut Consumption and Usefulness in the Modern World [Working Title];2024-05-10

2. Application of Principal Component Analysis as Properties and Sensory Assessment Tool for Legume Milk Chocolates;American Journal of Computational Mathematics;2023

3. A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues;Foods;2022-07-11

4. Aquafaba, a new plant-based rheological additive for food applications;Trends in Food Science & Technology;2021-05

5. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans;Molecules;2021-04-25

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3