Figure 1. Free fatty acids content of low calorie dark chocolate samples during storage at 10°C for 90 days compared to the control sample

From

Producing and Quality Attributes of Low Calories Dark Chocolate Using Different Intense sweeteners and Wheat Fiber Isolate

Ahmed M. E. Ali, Laila A. Shekib, Nahed M. Elshimy, Magda S. Sharara

American Journal of Food Science and Technology. 2021, 9(1), 1-7 doi:10.12691/ajfst-9-1-1