| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6665135 | Journal of Food Engineering | 2015 | 9 Pages |
Abstract
Sensory evaluations were studied in chocolate milk with BC, demonstrating positive effects on acceptability. For all the above, BC formulations are suitable for a future application and/or scaling up in dairy industry.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Marina Marsanasco, Andrés L. Márquez, Jorge R. Wagner, Nadia S. Chiaramoni, Silvia del V. Alonso,