Consumer acceptance of chocolate formulated with functional ingredient

• Main Authors: Muhammad, D.R.A., Zulfa, F., Purnomo, D., Widiatmoko, C., Fibri, D.L.N.
• Format: Conference or Workshop Item PeerReviewed
• Published: 2021
• Subjects: Food technology
• Online Access: https://repository.ugm.ac.id/280226/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85100731198&doi=10.1088%2f1755-1315%2f637%2f1%2f012081&partnerID=40&md5=5fb15ef61c1ebb67f20db2a604817955
• Institution: Universitas Gadjah Mada

Giving added-value on locally-based agricultural products such as mung bean, fenugreek seed and moringa leaf is considered as an effective way to support the sustainability of agriculture and environment. In this study, powdered mung bean, fenugreek seed and moringa leaf were added into chocolate ba...