Open AccessSensorial and physical properties of chocolate beverage prepared using low fat cocoa powder
Author(s) -
Salwa Al Aribah,
Adhitya Pitara Sanjaya,
Dimas Rahadian Aji Muhammad,
Danar Praseptiangga
Publication year - 2020
Publication title -
aip conference proceedings
Language(s) - English
Resource type - Conference proceedings
SCImago Journal Rank - 0.177
H-Index - 75
eISSN - 1551-7616
pISSN - 0094-243X
DOI - 10.1063/5.0003435
Subject(s) - xanthan gum , food science , carrageenan , chemistry , mathematics , rheology , materials science , composite material
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