The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.
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DOI: 10.1016/j.foodres.2018.07.017
Abstract: Chocolate manufacturers often develop their own original blends of cocoa beans, which, after processing, will give an unique sensory properties to their chocolates. In recent years, there has been a trend in the production of… read more here.
Keywords: unroasted beans; cocoa beans; effect bioactive; cocoa ... See more keywords