Cocoa fibre and its application as a fat replacer in chocolate muffins

LWT

Volumn 44, Issue 3, 2011, Pages 729-736

  Martinez Cervera S ^a   Salvador, A ^a   Muguerza, B ^b   Moulay, L ^b   Fiszman, S M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Natraceutical   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; FIBERS; SENSORY ANALYSIS;

%MOISTURE; BAKED PRODUCT; COCOA POWDER; CONTROL SAMPLES; DESCRIPTIVE SENSORY ANALYSIS; FAT REPLACEMENTS; FIBER APPLICATIONS; ITS APPLICATIONS; NO WEIGHT LOSS; REPLACEMENT CONTROL;

COCOA;

AVES; THEOBROMA CACAO;

EID: 78650513466     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.06.035     Document Type: Article

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