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Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi.

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Bibliographic Details
Title: Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi.
Authors: Quispe-Chambilla L; Food Science and Technology, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru., Pumacahua-Ramos A; Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08000, Peru., Choque-Quispe D; Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru., Curro-Pérez F; Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08000, Peru., Carrión-Sánchez HM; Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08000, Peru., Peralta-Guevara DE; Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru., Masco-Arriola ML; Department of Chemical Engineering, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru., Palomino-Rincón H; Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru., Ligarda-Samanez CA; Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru.
Source: Foods (Basel, Switzerland) [Foods] 2022 Apr 15; Vol. 11 (8). Date of Electronic Publication: 2022 Apr 15.
Publication Type: Journal Article
Journal Info: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:2304-8158
DOI:10.3390/foods11081142