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Dark chocolate: effects of particle size distribution and composition on physical qualities and flavour volatiles release
Rheological, texture and melting properties of dark chocolates were studied varying particle size distribution (PSD)[D₉₀ (90% finer than this size) of 18, 25, 35 and 50 µm], fat (25, 30 and 35%) and lecithin (0.3 and 0.5%) contents. Fat…
Dark diaspora tourism: Experiences and meanings in liminal spaces
Few tourism sites possess the combined attributes of dark tourism and diaspora tourism, and journeys to these liminal spaces can unearth complex and nuanced emotions. While previous studies have added knowledge to the experiences of diaspora…