Enriching white chocolates with native Amazonian blackberries improves its physicochemical properties

White chocolate has seen a promising trend in consumption in recent years; however, the minimal concentrations of its bioactive properties have not brought benefits to human health. This research aimed to improve the nutritional value of white chocolate by adding freeze-dried blackberries at differe...

Deskribapen osoa

Xehetasun bibliografikoak

Egile Nagusiak:	Delli Huaman-Rojas, Jorge L. Maicelo-Quintana, Diner Mori-Mestanza, Erick A. Auquiñivin-Silva, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Italo Maldonado-Ramirez, Efrain M. Castro-Alayo, César R. Balcázar-Zumaeta
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Elsevier 2024-06-01
Saila:	Applied Food Research
Gaiak:	White chocolate Fortification Bioactive properties Wild blackberry
Sarrera elektronikoa:	http://www.sciencedirect.com/science/article/pii/S2772502224000453
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