Quality characteristics of chocolates incorporated with broccoli leaves jellies
Chocolate is a popular confectionery worldwide and thus, there is a need to improve the nutritional quality of chocolates. Broccoli leaves which are normally disposed as wastes were turned into the fillings of chocolates to enhance the quality of chocolates. This research aimed to propose the best f...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates
2024
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/42167/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/42167/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/42167/ https://doi.org/10.3897/ejfa.2024.125139 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|