Journal Article

·2021 OPEN ACCESS

Carob powder as cocoa substitute in milk and dark compound chocolate formulation

Esra Akdeniz YTU , Elif Yakışık YTU , Haniyeh Rasouli Pirouzian , Sedef Akkın YTU , Büşra Turan YTU , Ece Tipigil YTU , Ömer Said Toker YTU , Özge Özcan YTU

Journal of Food Science and Technology

No open-access abstract is available for this article. Use the DOI link on the right to read the full text.

Keywords

Dark chocolate Food science Milk Chocolate Chemistry Viscosity Sensory analysis Materials science Composite material

Subject Areas

Polysaccharides Composition and Applications ·Food Science ·Life Sciences
Food Chemistry and Fat Analysis ·Food Science ·Life Sciences
Proteins in Food Systems ·Food Science ·Life Sciences

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