Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade
Pavidharshini Selvasekaran, Ramalingam Chidambaram
Topics & Concepts
Food scienceFat substituteDark chocolateChemistrySugarCalorieLow calorieMilk ChocolateBiologyEndocrinologyFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality