Developing a healthier chocolate spread: Using persimmons to reduce sugar content
This article presents research results about the obtention of an extract from persimmon fruit and its application in a chocolate spread recipe. The physicochemical properties of persimmon fruit were determined, and a technology for obtaining sweet-tasting aqueous extracts was developed. The study es...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
|
| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/24/bioconf_afe2024_04008.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!