Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality

LWT

Volumn 87, Issue , 2018, Pages 177-185

  Toker, Omer Said ^a   Konar, Nevzat ^b   Pirouzian, Haniyeh Rasouli ^c   Oba, Sirin ^d   Polat, Derya Genc ^e   Palabiyik, İbrahim ^f   Poyrazoglu, Ender Sinan ^b   Sagdic, Osman ^a  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^b SIIRT UNIVERSITY   (Turkey)

^c UNIVERSITY OF TABRIZ   (Iran)

^d AMASYA UNIVERSITY   (Turkey)

^e TUSA Engine Industries Eskisehir   (Turkey)

^f NAMIK KEMAL UNIVERSITY   (Turkey)

Author keywords

Casson model; Hardness; Microalgae; Omega 3; White chocolate

Indexed keywords

ALGAE; HARDNESS; MICROORGANISMS; YIELD STRESS;

BIOACTIVE SUBSTANCES; CASSON MODEL; FATTY ACID CONTENTS; FREE FLOWING POWDERS; MICRO-ALGAE; OMEGA-3; PLASTIC VISCOSITY; WHITE CHOCOLATE;

FATTY ACIDS;

EID: 85028710010     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.08.087     Document Type: Article

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