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Fortification of chocolates with high-value-added plant-based substances: Recent trends, current challenges, and future prospects.
Abedini, Amirhossein; Dakhili, Samira; Bazzaz, Sara; Kamaladdin Moghaddam, Saba; Mahmoudzadeh, Maryam; Andishmand, Hashem.
Affiliation
  • Abedini A; Department of Environmental Health Engineering, Food Safety Division, School of Public Health Tehran University of Medical Sciences Tehran Iran.
  • Dakhili S; Students' Scientific Research Center (SSRC) Tehran University of Medical Sciences Tehran Iran.
  • Bazzaz S; Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran.
  • Kamaladdin Moghaddam S; Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran.
  • Mahmoudzadeh M; Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran.
  • Andishmand H; Department of Food Science and Technology, Faculty of Nutrition and Food Science Tabriz University of Medical Sciences Tabriz Iran.
Food Sci Nutr ; 11(7): 3686-3705, 2023 Jul.
Article in En | MEDLINE | ID: mdl-37457143
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Nutr Year: 2023 Document type: Article Country of publication:
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Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Nutr Year: 2023 Document type: Article Country of publication: