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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| Main Authors: | , , , , |
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| 其他作者: | |
| 格式: | Book Section PeerReviewed |
| 語言: | English |
| 出版: |
Springer
2022
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| 主題: | |
| 在線閱讀: | 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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