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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Главный автор:	Dizon, Kathleen Rea P.
Другие авторы:	Villarino, Blanca J.
Формат:	Диссертация
Язык:	English
Опубликовано:	2006.
Предметы:	Chocolate.