Characterization of physicochemical, tribological, and sensory properties of dark chocolate incorporated with Nypa fruticans as a sugar alternative

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Characterization of physicochemical, tribological, and sensory properties of dark chocolate incorporated with Nypa fruticans as a sugar alternative

Dark chocolate is a popular snack, but its high sugar content raises health concerns. This study explores the potential of Nypa fruticans sugar (Gula Apong) as a natural sugar alternative to enhance the nutritional profile and quality of dark chocolate. The research evaluates its impact on physicoch...

書誌詳細
出版年:	Journal of Food Measurement and Characterization
第一著者:	Ramli A.R.; Ahmad S.; Seow L.J.; Nizori A.; Law L.H.; Seow E.K.
フォーマット:	論文
言語:	English
出版事項:	Springer 2024
オンライン･アクセス:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85212675834&doi=10.1007%2fs11694-024-03054-z&partnerID=40&md5=49e3dac7138fa52346ce57effbef68f3

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