Enrichment of White Chocolate with Microencapsulated β-Carotene: Impact on Quality Characteristics and β-Carotene Stability during Storage.

Foods · 2024 · PMC11394455 · PMID 39272465

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an increasing trendno p-value reported

These results can be correlated with the melting temperatures of the samples, which exhibited an increasing trend with storage, leading to difficulties in the flow of chocolate during melting.

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