Formulation and physico-chemical and sensory characterisation of chocolate made from reconstituted cocoa liquor and high cocoa content
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DOI: 10.1016/j.lwt.2020.110492
Abstract: ABSTRACT Demand of dark chocolate with high cocoa content is increasing worldwide, which means having to find alternative processing methods that allow to dispense with the main ingredient in chocolate: cocoa liquor. To fulfil this… read more here.
Keywords: high cocoa; cocoa content; chocolate; cocoa ... See more keywords