Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate

Overview of attention for article published in Food Chemistry, August 2023

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Interested in making dark chocolate healthier? Recent research by Monash University in Malaysia used a Texture Analyser to study the impact of alternative sweeteners and carbohydrate polymers on chocolate. Discover more: https://t.co/e9OIMrqG32 #HealthierC

26 Feb 2024

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Effect of alternative sweetener and carbohydrate polymer mixtures on t... https://t.co/Y9VJkPAFBY

06 Sep 2023

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