BIO Web of Conferences

Comparative study on sensory and rheology characteristics of chocolate products obtained from cocoa beans roasted in different conditions

Ivanka Petrova, Georgi Djurkov and Raina Hadjikinova

BIO Web Conf., 236 (2026) 01017

Published online: 25 May 2026

DOI: 10.1051/bioconf/202623601017

Ivanka Petrova

Georgi Djurkov

Raina Hadjikinova

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