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Peer-reviewedCC BYFood science & nutrition

Effect of Alkalization With Potassium Carbonate and Ammonium Bicarbonate on the Chemical and Physical Properties of Cocoa Butter: A Factorial and Central Composite Design Approach

  • Afghan Sadeghzadeh1
  • Maryam Taghinezhad1
  • Sajad Pirsa2
  1. 1Afagh Higher Education Institute of Urmia
  2. 2Urmia University
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Cite

BibTeXRIS
BibTeX
@article{sadeghzadeh2026effect,
  title = {{Effect of Alkalization With Potassium Carbonate and Ammonium Bicarbonate on the Chemical and Physical Properties of Cocoa Butter: A Factorial and Central Composite Design Approach}},
  author = {Afghan Sadeghzadeh and Maryam Taghinezhad and Sajad Pirsa},
  journal = {Food science \& nutrition},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13661730},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Effect of Alkalization With Potassium Carbonate and Ammonium Bicarbonate on the Chemical and Physical Properties of Cocoa Butter: A Factorial and Central Composite Design Approach
AU  - Afghan Sadeghzadeh
AU  - Maryam Taghinezhad
AU  - Sajad Pirsa
PY  - 2026
DA  - 2026/10/01
JO  - Food science & nutrition
UR  - https://europepmc.org/article/PMC/PMC13661730
SN  - 2048-7177
ER  -