NUS scientists enhance the flavour of carob-based chocolate alternatives with novel methods 1 (IMAGE)

National University of Singapore

NUS scientists enhance the flavour of carob-based chocolate alternatives with novel methods 1

Caption

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.

Credit

Faculty of Science, National University of Singapore

Usage Restrictions

NA

License

Original content

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.