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    Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients

    Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients by Elinda Okstaviyani, Puput Dwi Lestari, Kawiji Kawiji, Raden Baskara Katri Anandito, Anastriyani Yulviatun, Ardiba Rakhmi Sefrienda, Dimas Rahadian Aji Muhammad

    Published 2024-11-01
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