Original Article | 2025, Vol.47, No.2, pp. 134-140
Physicochemical characteristics, total phenolic content, antioxidant activity, and sensory acceptability of panned keto dark chocolate with monk fruit and stevia as sugar substitutes
Izzreen Ishak, Nurul Nadhirah Ab Ghani, Nawirah Alia Badrul Hisham, Fatin Nadhirah Harris Fadzilah, Johari Khaironi, Fisal Ahmad, Nafisah Musa and Wan Saidatul Syida Wan Kamarudin
