Open AccessDark chocolate as a antioxidant food: Product development and sensory evaluation
Author(s) -
Kiran Agrahari,
Ritima Baranwal
Publication year - 2018
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/9.2/318-321
Subject(s) - dark chocolate , food science , sensory system , chemistry , biology , neuroscience