Listar por materia "cocoa; Sacha Inchi; peanut; fatty acids; activation energy; rheological properties"
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Rheological and functional properties of dark chocolate with partial substitution of peanuts and sacha inchi
(Licensee MDPI, Basel, Switzerland., 2022)Acceso abiertoChocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they ...