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Sensory and physicochemical characteristics of dark chocolate bar with addition of cinnamon (Cinnamomum burmannii) bark oleoresin microcapsule
Indonesia is one of the world’s most prominent producers of cocoa and cinnamon. Dark chocolate bars and Cinnamomum burmannii are rich in antioxidants. The addition of a cinnamon oleoresin to a dark chocolate bar has not been previously studied due to its strong consistency and sticky texture. Microe...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6706505/ https://ncbi.nlm.nih.gov/pubmed/31478002 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03901-8 |
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