Blueberry juice encapsulated on maltodextrin: The impact on the properties of white chocolate
The lower content of phenolic compounds in white chocolate makes this confectionery product unhealthier and, thus, adequate for enrichment compared to other types of chocolates like dark or milk. Less phenolics in white chocolate is due to absence of dark cocoa solids, abundant in these compounds. T...
| المؤلفون الرئيسيون: | , , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Institute for Food Technology, Novi Sad
2023-01-01
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| سلاسل: | Food and Feed Research |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2023/2217-53692302077L.pdf |