Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries
The chocolate industry is progressively seeking to incorporate novel ingredients in order to satisfy the demand for innovative products. Nevertheless, the modification of formulations in chocolates can result in alterations to their properties. This study aimed to evaluate the rheological, bioactive...
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| Autori principali: | , , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2025-06-01
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| Serie: | Applied Food Research |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2772502225001805 |
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