NUS scientists enhance the flavour of carob-based chocolate alternatives with novel methods 2 (IMAGE)

National University of Singapore

NUS scientists enhance the flavour of carob-based chocolate alternatives with novel methods 2

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The NUS research team pioneered two innovative techniques using easy-to-obtain enzymes that alter the flavour of roasted carob pulp, enabling it to more closely mimic the rich bitterness and sweetness of cocoa.

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Faculty of Science, National University of Singapore

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