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Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol
| Title: | Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol | Authors: | Nastaj, M.; Sołowiej, B. G.; Stasiak, D. M.; Mleko, S.; Terpiłowski, K.; Łyszczek, R. J.; Tomasevic, I. B.   ; Tomczyńska-Mleko, M. |
Issue Date: | 2022 | Publication: | International Dairy Journal International Dairy JournalInternational Dairy Journal |
ISSN: | 0958-6946 International Dairy Journal Search Idenfier |
Type: | Article | Collation: | vol. 134 str. 105450-105450 | DOI: | 10.1016/j.idairyj.2022.105450 | WoS-ID: | 000842981900004 | Scopus-ID: | 2-s2.0-85133906858 | URI: | https://enauka.gov.rs/handle/123456789/258568 http://aspace.agrif.bg.ac.rs/handle/123456789/6144 https://aspace.agrif.bg.ac.rs/handle/123456789/6144 |
M-category: | 21M21 |
