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Comparative evaluation of the physicochemical properties and prebiotic potential of cocoa (Theobroma cacao L.) bean shell and commercial cocoa powders with varying degrees of alkalization

Crossref DOI link: https://doi.org/10.1007/s44187-025-00353-2

Published Online: 2025-03-27

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Umali, Aiza B.

Largado, Argel A.

Menia, John Joseph C.

Flandez, Lloyd Earl L.

Felismino, Romel M.

Castillo-Israel, Katherine Ann T.

Duque, Sheba Mae M.
Funding

Funding for this research was provided by:

Department of Science and Technology, Republic of the Philippines (N9B1721, N9B1721, N9B1721, N9B1721, N9B1721, N9B1721, N9B1721)
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Text and Data Mining valid from 2025-03-27

Version of Record valid from 2025-03-27
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Article History

Received: 7 November 2024

Accepted: 12 March 2025

First Online: 27 March 2025

Declarations

:

: Not applicable.

: The authors declare no competing interests.

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