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

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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
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PubType: Academic Journal
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  Data: Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi.
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  Data: <searchLink fieldCode="AU" term="%22Quispe-Chambilla+L%22">Quispe-Chambilla L</searchLink>; Food Science and Technology, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru.<br /><searchLink fieldCode="AU" term="%22Pumacahua-Ramos+A%22">Pumacahua-Ramos A</searchLink>; Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08000, Peru.<br /><searchLink fieldCode="AU" term="%22Choque-Quispe+D%22">Choque-Quispe D</searchLink>; Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru.<br /><searchLink fieldCode="AU" term="%22Curro-Pérez+F%22">Curro-Pérez F</searchLink>; Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08000, Peru.<br /><searchLink fieldCode="AU" term="%22Carrión-Sánchez+HM%22">Carrión-Sánchez HM</searchLink>; Department of Food Engineering, Universidad Nacional Intercultural de Quillabamba, Cusco 08000, Peru.<br /><searchLink fieldCode="AU" term="%22Peralta-Guevara+DE%22">Peralta-Guevara DE</searchLink>; Water Analysis and Control Research Laboratory, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru.<br /><searchLink fieldCode="AU" term="%22Masco-Arriola+ML%22">Masco-Arriola ML</searchLink>; Department of Chemical Engineering, Universidad Nacional de San Antonio Abad del Cusco, Cusco 08000, Peru.<br /><searchLink fieldCode="AU" term="%22Palomino-Rincón+H%22">Palomino-Rincón H</searchLink>; Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru.<br /><searchLink fieldCode="AU" term="%22Ligarda-Samanez+CA%22">Ligarda-Samanez CA</searchLink>; Agroindustrial Engineering, Universidad Nacional José María Arguedas, Andahuaylas 03701, Peru.
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  Data: <searchLink fieldCode="JN" term="%22101670569%22">Foods (Basel, Switzerland)</searchLink> [Foods] 2022 Apr 15; Vol. 11 (8). <i>Date of Electronic Publication: </i>2022 Apr 15.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22MDPI+AG%22">MDPI AG </searchLink><i>Country of Publication: </i>Switzerland <i>NLM ID: </i>101670569 <i>Publication Model: </i>Electronic <i>Cited Medium: </i>Print <i>ISSN: </i>2304-8158 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2223048158%22">23048158 </searchLink><i>NLM ISO Abbreviation: </i>Foods <i>Subsets: </i>PubMed not MEDLINE
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        Value: 10.3390/foods11081142
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        Text: English
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      – TitleFull: Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi.
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              Text: 2022 Apr 15
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