Open AccessTHE EFFECT OF SUBSTITUTING COCOA AND CONVENTIONAL SUGAR WITH CAROB POWDER AND HONEY RESPECTIVELY ON THE PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF DARK CHOCOLATE
Publication year - 2021
Publication title -
carpathian journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.169
H-Index - 7
eISSN - 2344-5459
pISSN - 2066-6845
DOI - 10.34302/crpjfst/2021.13.1.12
Subject(s) - sugar , dark chocolate , food science , rheology , sensory system , chemistry , materials science , biology , composite material , neuroscience