Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based “bean‐to‐bar” dark chocolate-Reference-Cited by-同舟云学术

Sensorial, textural, and nutritional attributes of coconut sugar and cocoa solids based “bean‐to‐bar” dark chocolate

Published:2022-06-08 Issue:6 Volume:53 Page:870-882
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Beegum P.P Shameena¹^ORCID,Pandiselvam Ravi¹^ORCID,S.V. Ramesh¹^ORCID,P Sugatha¹,Nooh Arifa¹,S Neenu²,Gupta Alka²^ORCID,Varghese Eldho³,Balasubramanian D.⁴,Apshara Elain S.⁵,Manikantan Musuvadi Ramarathinam¹,Hebbar Kukkehalli Balachandra¹

Affiliation:

1. Physiology, Biochemistry & Post Harvest Technology ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India

2. Crop Production, ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India

3. Fishery Resources Assessment, ICAR‐Central Marine Fisheries Research Institute Kochi Kerala India

4. Post Harvest Technology & Farm Machinery & Power, ICAR‐ Directorate of Cashew Research Puttur Karnataka India

5. ICAR‐ Regional Station Karnataka India

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12698

Reference42 articles.

1. Index

2. Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

3. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

4. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

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