Work

Rheological and Sensory Assessment of Soy-chocolate Drinks as Influenced by Sugar, Cocoa Powder and Fortificants

Year: 2024

Type: article

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: S, Terhemba N, C, Ariahu C

Institutions: University of Mkar, Joseph Sarwuan Tarka University Makurdi

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W7015008747

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