The Effectiveness of Hazelnut Cultivars and Genotypes on Sensory, Physical, and Chemical Properties of Chocolate Cream
<p>Chocolate is made from roasted and ground cocoa seeds and used on its own or as a flavoring to prepare various desserts. The high price of cocoa butter and the need for tempering operations have reduced the desire of chocolate manufacturers to use this product. As a result, high-quality, lower-pr...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Islamic Azad University
2024-12-01
|
| Schriftenreihe: | Journal of Nuts |
| Schlagworte: | |
| Online-Zugang: | https://sanad.iau.ir/journal/ijnrs/Article/1123990 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|