Carob powder as cocoa substitute in milk and dark compound chocolate formulation
Esra Akdeniz, Elif Yakışık, Haniyeh Rasouli Pirouzian, Sedef Akkın, Büşra Turan, Ece Tipigil, Ömer Said Toker, Özge Özcan
Topics & Concepts
Dark chocolateFood scienceMilk ChocolateChemistryViscositySensory analysisMaterials scienceComposite materialPolysaccharides Composition and ApplicationsFood Chemistry and Fat AnalysisProteins in Food Systems