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The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.

The academic periodical "Vestnik of MSTU" is available under the license Creative Commons «Attribution» (Attribution) 3.0 Unported (CC BY 3.0).

Linovskaya N. V., Mazukabzova E. V., Rudenko O. S., Savenkova T. V.

Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

DOI: 10.21443/1560-9278-2020-23-3-205-213

Cited By (3)
  1. Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract
    Rossi Indiarto, Rizal Wahyudi Al-Amin, Mohamad Djali, Edy Subroto, Dimas Rahadian Aji Muhammad, Bangkit Wiguna
    Applied Food Research, 2025; 5(1): 100674
  2. Use of natural sugar substitutes in the production of oat biscuit
    E.V. Mazukabzova
    Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), 2022; (5): 319
  3. Development of milk chocolate technology with specified properties
    N. V. Linovskaya, E. V. Mazukabzova
    Proceedings of the Voronezh State University of Engineering Technologies, 2021; 82(4): 113

Abstract