Quality attributes of alkalized dark chocolate from Forastero cocoa nibs
The alkalization of cocoa is widely applied to modulate flavor, color, and acidity; however, its influence on Indonesian Forastero cocoa at the nib stage remains insufficiently characterized. This study examined the physicochemical, functional, and sensory attributes of dark chocolate produced from...
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| Hlavní autoři: | , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Taylor & Francis Group
2026-12-01
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| Edice: | International Journal of Food Properties |
| Témata: | |
| On-line přístup: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2601513 |
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