Improving Functionality of Chocolate

Improving Functionality of Chocolate

Top trends in the food industry are mainly related with improvement of functionality of the products. Food manufacturers and researchers mainly focus on this subject and it is aimed to produce the functional products with quality characteristics similar to conventional ones. In the present chapter,...

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Bibliographic Details
Main Authors: Konar, Nevzat, Palabiyik, Ibrahim, Toker, Ömer Said, Saputro, Arifin Dwi, Pirouzian, Haniyeh Rasouli
Other Authors: Galanakis, C. M.
Format: Book Section PeerReviewed
Language:English
Published: Springer 2022
Subjects:
Food Sciences
Food Engineering
Online Access:https://repository.ugm.ac.id/283857/1/Saputro_TP.pdf
https://repository.ugm.ac.id/283857/
https://link.springer.com/chapter/10.1007/978-3-030-90169-1_3#DOI
https://doi.org/10.1007/978-3-030-90169-1_3#DOI
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Internet

https://repository.ugm.ac.id/283857/1/Saputro_TP.pdf
https://repository.ugm.ac.id/283857/
https://link.springer.com/chapter/10.1007/978-3-030-90169-1_3#DOI
https://doi.org/10.1007/978-3-030-90169-1_3#DOI

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