HIGHLIGHTS
- who: Luz Quispe-Sanchez from the Izmir Institute of, Turkey Sebelas Maret University, Indonesia have published the research: Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours, in the Journal: (JOURNAL)
- what: In this study, the rheological properties of chocolates with incorporated cereal flour were studied at steady_state and plastic viscosity.
SUMMARY
Among the most popular foods consumed by people of all ages is chocolate. Chocolate consumption can improve mood states and cognitive and sensory responses; This sensory theory is related to the melting profile . . .
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