Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia
In the market, single-origin chocolate is gaining high attention. However, up till now, there is no study investigating the characteristic single-origin chocolate from different regions in Indonesia, particularly in the aspect of emotional conceptualisation. Thus, the first part of this study was...
Main Authors: | Muhammad, Dimas Rahadian Aji, Fibri, Dwi Larasatie Nur, Saputro, Arifin Dwi, Sunarharum, Wenny Bekti |
---|---|
Format: | Article |
Language: | English |
Published: |
De Gruyter Open Access
2022
|
Subjects: | |
Online Access: | https://repository.ugm.ac.id/284094/1/Fibri_TP.pdf |
Similar Items
-
Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia
by: Muhammad Dimas Rahadian Aji, et al.
Published: (2022-05-01) -
Revisiting the Development of Probiotic-based Functional Chocolates
by: Muhammad, Dimas Rahadian Aji, et al.
Published: (2021) -
Improving the Functionality of Chocolate by Incorporating Vegetal Extracts
by: Fibri, Dwi Larasatie Nur
Published: (2022) -
Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut
by: Zenita Mulya Astuti, et al.
Published: (2024-03-01) -
The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate
by: Elena Bartkiene, et al.
Published: (2021-03-01)