Sensorial and physical properties of chocolate beverage prepared using low fat cocoa powder-Reference-Cited by-同舟云学术

Sensorial and physical properties of chocolate beverage prepared using low fat cocoa powder

Published:2020 Issue: Volume: Page:
ISSN:0094-243X
Container-title:AIP Conference Proceedings
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Author:

Aribah Salwa Al,Sanjaya Adhitya Pitara,Muhammad Dimas Rahadian Aji,Praseptiangga Danar

Publisher

AIP Publishing

Link

http://aip.scitation.org/doi/pdf/10.1063/5.0003435

Reference22 articles.

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2. J. M. Brcanovic, A. N. Pavlovic, S. S. Mitic, G. S. Stojanovic, D. D. Manojlovic, B. M. Kalicanin and J. N. Veljkovic, Food Technol. Biotechnol. 51, 460–470 (2013).

3. B. Dyer, “Alkalized Cocoa Powders,” in 57th PMCA Production Conference (2003) pp. 128–135.

4. Physical Properties and Bioactive Constituents of Powdered Mixtures and Drinks Prepared with Cocoa and Various Sweeteners

5. Rheological Behaviour of Instant Hot Chocolate Beverage: Part 1. Optimization of the Effect of Different Starches and Gums

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