Investigating chemical, antioxidant, and sensory properties of chocolate fortified with cactus stems powder
ObjectiveThe present study aimed to examine the sensory, antioxidant, and chemical characteristics of chocolate that were enhanced with a powder derived from cactus leaves.MethodsTreatments were prepared by fortified chocolate with cactus stems powder at different levels (0%, 3%, 5%, and 7%) w/w.Res...
| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Frontiers Media S.A.
2023-06-01
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| Colecção: | Frontiers in Sustainable Food Systems |
| Assuntos: | |
| Acesso em linha: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1204403/full |