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Journal: Foods, 2024
Volume: 13
Number: 3694
3694
Article: Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients
Authors: by Elinda Okstaviyani, Puput Dwi Lestari, Kawiji Kawiji, Raden Baskara Katri Anandito, Anastriyani Yulviatun, Ardiba Rakhmi Sefrienda and Dimas Rahadian Aji Muhammad
Link: https://www.mdpi.com/2304-8158/13/22/3694

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