Nutritional Profile and Organoleptic Qualities of Milk Chocolate Incorporated with Different Spices
S. O. Aroyeun, A. F. Okunade, A. O. Obatoye & M. A. Olalekan Adeniran · Asian Food Science Journal · 2020
An innovative spicy chocolate was developed in this study by partial replacement of cocoa nibs with different selected spice powders of: Ginger (G11), Garlic (G12), Clove (C13), Cinnamon, (C14), Turmeric (T15), Aframomum danielli (A16), Aframomum melegueta (A17), Thyme (T18), Bla...
Open access
Research Article
10.9734/afsj/2019/v13i430117