Sensorial, textural and nutritional attributes of coconut sugar and cocoa solids based 'bean to bar' dark chocolate.
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DOI: 10.1111/jtxs.12698
Abstract: The impacts of cocoa solids and coconut sugar on the sensory perception of bean to bar dark chocolate were investigated with mixture design using response surface methodology. The maximum and minimum levels of cocoa nibs,… read more here.
Keywords: bean bar; cocoa solids; dark chocolate; chocolate ... See more keywords