Rheological and Sensory Assessment of Soy-chocolate Drinks as Influenced by Sugar, Cocoa Powder and Fortificants
Terhemba N. S. & Ariahu C. C. · Asian Journal of Food Research and Nutrition · 2024
Effects of sugar, cocoa powder and fortificants on the rheological and sensory characteristics of soy-chocolate drinks were evaluated. Randomized sensory testing yielded 2 most preferred plain and sweetened sample formulations. Triple fortification of soy- chocolate drinks with 0...
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Research Article