The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value

Bibliographic Details
Main Authors: Roger Ponka, Millie Dauriane Bavoua, Jean Bosco Etoa, Elie Fokou
Format: Article
Language:English
Published: Wiley 2020-11-01
Series:Food Science & Nutrition
Online Access:https://doi.org/10.1002/fsn3.1906
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spelling doaj-fb2248d8f11847eb8ed3b14434c180ec2020-11-25T04:11:51ZengWileyFood Science & Nutrition2048-71772020-11-018116296629610.1002/fsn3.1906The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive valueRoger PonkaMillie Dauriane BavouaJean Bosco EtoaElie Fokouhttps://doi.org/10.1002/fsn3.1906
collection DOAJ
language English
format Article
sources DOAJ
author Roger Ponka
Millie Dauriane Bavoua
Jean Bosco Etoa
Elie Fokou
spellingShingle Roger Ponka
Millie Dauriane Bavoua
Jean Bosco Etoa
Elie Fokou
The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
Food Science & Nutrition
author_facet Roger Ponka
Millie Dauriane Bavoua
Jean Bosco Etoa
Elie Fokou
author_sort Roger Ponka
title The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
title_short The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
title_full The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
title_fullStr The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
title_full_unstemmed The reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
title_sort reduction of cocoa cake bitterness using natron and its effects on chocolate nutritive value
publisher Wiley
series Food Science & Nutrition
issn 2048-7177
publishDate 2020-11-01
url https://doi.org/10.1002/fsn3.1906
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