ZME Science on MSN
As the Chocolate Crisis Drives Prices Up and Recipes Down, a New Method Turns Carob Tree Pulp into an Ingredient That Tastes Like Cocoa
This search has led a team of researchers to an unlikely candidate—the humble carob pulp, a neglected food by-product. Their study reveals how carob pulp can be transformed into a cocoa-like ...
Associate Professor Liu Shao Quan (left) and Mr Manfred Ku from the NUS Department of Food Science and Technology developed novel methods to improve the taste of carob-based chocolate alternatives.
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