Cocoa substitute: Evaluation of sensory qualities and flavour stability

By H. Fadel, M. A. Abdel Mageed, A. Abdel samad, S. Lotfy. 2006

53 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/159a0a2c536b5aef1d915b2f116fc8a2fc45b2cb

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In Food Science

1. Eftychia Pinakoulaki
2. Andreas Loullis

Citations in the corpus

• Carob as cocoa substitute: a review on composition, health benefits and food applications (2018, background): “That was attributed to pyridines, pyrazines, aldehydes, and ketones, which associated with roast aroma and flavor and were found to increase upon roasting [51, 52].”