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Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
(Elsevier Science Bv, 2018)
In the present study, white chocolate was enriched with different forms (encapsulated form, microalgae containing form) of Eicosa-Pentaenoic-Acid (EPA) and Docosa-Hexaenoic-Acid (DHA). EPA/DHA sources were added after ...
Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent
(Springer, 2020)
Colored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for chocolate technology. In this study,Nannochloropsis oculatamicroalgae which ...