Chocolate not necessarily healthier or tastier
نویسندگان
چکیده
منابع مشابه
Reply to Ziegler et al.: Electrorheological technology to make chocolate healthier and tastier.
As noted by Ziegler, Hayes, and Lambert (1), most publications in food science are about food compositions and their related health effects. However, our paper (2) focuses on a new electrorheological (ER) technology, which works with all samples from major chocolate manufacturers in reducing chocolate’s viscosity and lowering the fat level. Ziegler et al. (1) agree that current chocolate produc...
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ژورنال
عنوان ژورنال: Proceedings of the National Academy of Sciences
سال: 2016
ISSN: 0027-8424,1091-6490
DOI: 10.1073/pnas.1614178113