Nutritional quality and sensory evaluation of dabai-fortified cocoa bar-Reference-Cited by-同舟云学术

Nutritional quality and sensory evaluation of dabai-fortified cocoa bar

Published:2020-01-01 Issue:1 Volume:23 Page:1324-1336
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Azlan Azrina¹²³,Khoo Hock Eng¹,Shapie Wan Khairunisa Wan¹,Abd Kadir Noor Atiqah¹,Sultana Sharmin¹

Affiliation:

1. Department of Nutrition & Dietetics, Faculty of Medicine & Health Sciences, University Putra Malaysia, Serdang, Malaysia

2. Research Centre of Excellence for Nutrition and Non-Communicable Diseases, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM, Serdang, Malaysia

3. Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Malaysia

Funder

Innovation Development Research Grant Scheme

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1800031

Reference33 articles.

1. Suwa, N.; Yuki, A., Mitsubishi Kasei Corp. Chocolate U.S. Patent 1990, 4,895,732.

2. Proximate composition and quantification of fatty acids in five major Brazilian chocolate brands

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