Rheological and Sensory Assessment of Soy-chocolate Drinks as Influenced by Sugar, Cocoa Powder and Fortificants

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Publication Details

Journal
SPIRE - Sciences Po Institutional REpository
Published
2024-10-23
Primary Topic
Food Chemistry and Fat Analysis
Type
article
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article

Rheological and Sensory Assessment of Soy-chocolate Drinks as Influenced by Sugar, Cocoa Powder and Fortificants

SPIRE - Sciences Po Institutional REpository
Food Chemistry and Fat Analysis
article

Rheological and Sensory Assessment of Soy-chocolate Drinks as Influenced by Sugar, Cocoa Powder and Fortificants

article en

Abstract

No abstract available for this paper.
SPIRE - Sciences Po Institutional REpository
Benue State University (NG), University of Mkar (NG), Joseph Sarwuan Tarka University Makurdi (NG)
Zero hunger
Openalex Percentile: Top 46%
Food Chemistry and Fat Analysis
OpenAlex
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Rheological and Sensory Assessment of Soy-chocolate Drinks as Influenced by Sugar, Cocoa Powder and Fortificants · SPIRE - Sciences Po Institutional REpository (2024) | TGRS Research Map | TGRS