Sensory and physicochemical characteristics of dark chocolate bar with addition of cinnamon (Cinnamomum burmannii) bark oleoresin microcapsule
Crossref DOI link: https://doi.org/10.1007/s13197-019-03901-8
Published Online: 2019-07-08
Published Print: 2019-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Praseptiangga, Danar http://orcid.org/0000-0001-6870-9110
Invicta, Syuga Eugenia
Khasanah, Lia Umi
Funding for this research was provided by:
Universitas Sebelas Maret (PNBP Research Grant Scheme 2018 (Nomor 543/UN27.21/PP/2018))
Text and Data Mining valid from 2019-07-08
Version of Record valid from 2019-07-08
Article History
Revised: 20 March 2019
Accepted: 24 June 2019
First Online: 8 July 2019