Effect of cocoa bean origin and conching time on the physicochemical and microstructural properties of Indonesian dark chocolate
Abstract Indonesian cocoa is cheaper and considered second grade compared with most other cocoa. However, the domestic chocolate industry is not well-developed due to significantly low consumption. To cope with these issues, product innovation through technical process improvement is required to sti...
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| Principais autores: | , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Instituto de Tecnologia de Alimentos (ITAL)
2021-04-01
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| Serier: | Brazilian Journal of Food Technology |
| Fag: | |
| Online adgang: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100424&tlng=en |
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