Chocolate Bonbon with the Addition of Astaxanthin Oleoresin. Evaluation of Texture and Antioxidant Capacity.
Saved in:
| Title: | Chocolate Bonbon with the Addition of Astaxanthin Oleoresin. Evaluation of Texture and Antioxidant Capacity. |
|---|---|
| Authors: | Cerezal-Mezquita, Pedro1 (AUTHOR) pedro.cerezal@uantof.cl, Salinas-Fuentes, Francisca1 (AUTHOR), Bugueño-Muñoz, Waldo1 (AUTHOR), Batista, Ana Paula2 (AUTHOR) |
| Source: | Journal of Culinary Science & Technology. 2025, Vol. 23 Issue 6, p1569-1596. 28p. |
| Database: | Hospitality & Tourism Complete |
|
Full text is not displayed to guests.
Login for full access.
|
|
| ISSN: | 15428052 |
|---|---|
| DOI: | 10.1080/15428052.2024.2431841 |
