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Updated: Nov 18, 2025

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Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3

Paulinna Faccinetto-Beltrán1, Andrea R Gómez-Fernández1, Norma E Orozco-Sánchez2

  • 1Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Zapopan C.P. 45201, Jal, Mexico.

Foods (Basel, Switzerland)
|February 9, 2021
PubMed

Keywords:
cognitionmilk chocolatephysicochemical propertiesprobioticsω3 PUFAs

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