The influence of three different types and dosage of alkaline on the inherent properties in cocoa powder
Fariba Mohamadi Alasti, Narmela Asefi, Ramin Maleki, Seiied Sadegh SeiiedlouHeris
Topics & Concepts
ChemistryBrowningPolyphenolAlkali metalFood scienceOrganic chemistryAntioxidantFood Chemistry and Fat AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques