EventsThe 5th International Electronic Conference on Foods
Event submissions
Published
This submission belongs to the session S5. Chemistry and Physicochemical Properties of Foods of the event The 5th International Electronic Conference on Foods
Published date
25 Oct, 2024
Academic Editor
author-avatarJoana Amaral
Citation
Linda Boamah, Esther Awurama Asante, Victoria Ama Adjah, Mary Marshall, Evaluating the potential for partial reduction in sugar in milk chocolate using sweet whey powder, in Proceedings of The 5th International Electronic Conference on Foods, 28 October–30 October 2024, MDPI: Basel, Switzerland
Share
Email
FaceBook
Twitter
Linkedin

Evaluating the potential for partial reduction in sugar in milk chocolate using sweet whey powder

Linda Boamah 1
Esther Awurama Asante 2
Victoria Ama Adjah 3
Mary Marshall 1
1. Research and Development department, NICHE Confectionery Ghana Limited, P.M.B 36, Free Zone Enclave, Community 1-Tema, Ghana
2. Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Villányi út 29-43, Hungary
3. Production department, NICHE Confectionery Ghana Limited, P.M.B 36, Free Zone Enclave, Community 1-Tema, Ghana
Abstract
Keywords
Chocolate
Sweet whey
Calories
Sugar
Healthy
Poster
BOAMAH ET. AL. POSTER.pdf
BOAMAH ET. AL. POSTER.pdf