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Evaluation of Physicochemical Properties and Sensory Products of Cocoa Liquor and Dark Chocolate High Polyphenols and Flavanoids

  • UA N
Indian Journal of Science and Technology (2020) 13(07) 840-859
DOI: 10.17485/ijst/2020/v13i07/149883
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Abstract

… the comparison of cocoa beans without fermentation and cocoa beans … cocoa beans without fermentation as a healthy chocolate product. Cocoa with a high content of polyphenols is a …

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UA, N. F. (2020). Evaluation of Physicochemical Properties and Sensory Products of Cocoa Liquor and Dark Chocolate High Polyphenols and Flavanoids. Indian Journal of Science and Technology, 13(07), 840–859. https://doi.org/10.17485/ijst/2020/v13i07/149883

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