Roasting cocoa beans lessens bitterness which boosts chocolate liking, says research
According to new research led by the Department of Food Science, roasting cocoa beans at high temperatures can reduce bitterness and optimize flavor which can b
United States Alan Mcclure Helene Hopfer Current Research In Food Science Rasmussen Career Development Professor In Food Science Patric Foodbeverage Development
Source: sierraleonetimes.com