Exploring a cocoa–carob blend as a functional food with decreased bitterness: Characterization and sensory analysis

  1. García-Díez, E.
  2. Sánchez-Ayora, H.
  3. Blanch, M.
  4. Ramos, S.
  5. Martín, M.Á.
  6. Pérez-Jiménez, J.
Aldizkaria:
LWT

ISSN: 0023-6438

Argitalpen urtea: 2022

Alea: 165

Mota: Artikulua

DOI: 10.1016/J.LWT.2022.113708 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus