Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate-Reference-Cited by-同舟云学术

Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate

Published:2023-09 Issue:9 Volume:9 Page:e19886
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Medina-Mendoza Marleni^ORCID,Castro-Alayo Efrain M.,Balcazar-Zumaeta Cesar R.,Silva-Zuta Miguelina Z.,Maicelo-Quintana Jorge L.,Cayo-Colca Ilse S.^ORCID

Funder

Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica

Publisher

Elsevier BV

Subject

Multidisciplinary

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2. Enriching white chocolates with native Amazonian blackberries improves its physicochemical properties;Applied Food Research;2024-06

3. Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate;European Food Research and Technology;2024-05-12