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...
| الحاوية / القاعدة: | Journal of Food Measurement and Characterization |
|---|---|
| المؤلف الرئيسي: | |
| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Springer
2025
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| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85212675834&doi=10.1007%2fs11694-024-03054-z&partnerID=40&md5=49e3dac7138fa52346ce57effbef68f3 |