Optimization of low-sugar bitter gourd (Momordica charantia)-supplemented chocolate bar using mixture response surface methodology
ABSTRACT An optimized formulation was developed for the preparation of low-sugar bitter gourd-supplemented chocolate bar as a functional confection using mixture response surface methodology (RSM). The factors studied included unsweetened chocolate, bitter ground extract, and isomalt. Nine bitter go...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2006.
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