Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder

Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity globally. Alkalized cocoa powder is mostly used in its production since it provides for more intense color and dispersibility, but it has a negative effect on the phytochemical content of cocoa powder. S...

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Detalles Bibliográficos
Autores principales: Juvinal, Joel G., De Steur, Hans, Schouteten, Joachim J., Muhammad, Dimas Rahadian Aji, De Leon, Alma A., Dewettinck, Koen, Gellynck, Xavier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178308/
https://www.ncbi.nlm.nih.gov/pubmed/37174335
http://dx.doi.org/10.3390/foods12091797

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178308/
https://www.ncbi.nlm.nih.gov/pubmed/37174335
http://dx.doi.org/10.3390/foods12091797

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