The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans

Żyżelewicz, Dorota; Budryn, Grażyna; Oracz, Joanna; Antolak, Hubert; Kręgiel, Dorota; Kaczmarska, Milena

doi:10.1016/j.foodres.2018.07.017

Title: The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans

Journal Article · 31 October 2018 · Food Research International

DOI: https://doi.org/10.1016/j.foodres.2018.07.017 · OSTI ID:1693937

; Budryn, Grażyna;

; Antolak, Hubert; Kręgiel, Dorota; Kaczmarska, Milena

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Sponsoring Organization:: USDOE Office of Electricity (OE), Advanced Grid Research & Development. Power Systems Engineering Research

OSTI ID:: 1693937

Journal Information:: Food Research International, Journal Name: Food Research International Journal Issue: C Vol. 113; ISSN 0963-9969

Publisher:: ElsevierCopyright Statement

Country of Publication:: United Kingdom

Language:: English

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