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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |