Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract.
Ivana LončarevićBiljana PajinVesna Tumbas ŠaponjacJovana PetrovićJelena VulićAleksandar FištešPetar JovanovićPublished in: Journal of the science of food and agriculture (2019)
In addition to the impact on chocolate viscosity, GTE added value through the polyphenol content and sensorial profile of the new product with an unusual green tea flavor and a shelf life of at least 12 months. © 2019 Society of Chemical Industry.