Production of Functional Chocolate with Lycium Barbarum L. (Wolfberry) Additive
In this study, a new bitter chocolate with functional properties was produced by using different tempering temperatures with different ratios of wolfberry addition and physicochemical, antioxidant, textural and sensory properties of these chocolates were determined. It was observed that fruit ratios...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2024-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://www.agrifoodscience.com/index.php/TURJAF/article/view/6613 |
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