Shelf Life & Stability Studies on Chocolate Enrobed Apricot Confection
The purpose of this study was to analyse the shelf life of a chocolate-enrobed confection fortified with apricot using Response Surface Methodology (RSM) and Central Composite Design (CCD). The impact of storage temperature—ambient (15–35 °C) and refrigerated (4–10 °C)—and storage period (up to 180...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
EDP Sciences
2025-01-01
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| Serier: | BIO Web of Conferences |
| Fag: | |
| Online adgang: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/29/bioconf_amifost2025_03011.pdf |
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