Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages
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DOI: 10.1007/s13197-019-04067-z
Abstract: Volatile aromatic substances are the main factors contributing to the acceptability of cocoa products. The beneficial effect of fat-free ingredients of cocoa beans on human health has been scientifically proven. This encourages the consumption of… read more here.
Keywords: substitutes agglomeration; sucrose substitutes; influence sucrose; cocoa beverages ... See more keywords