Descriptive sensory analysis of heat‐resistant milk chocolates

Sensory attributes of six heat‐resistant chocolates were compared with the standard chocolate using a trained sensory panel who were trained using the Sensory Spectrum method. The panel evaluated the chocolates using three tactile and ten oral attributes at 24, 29, and 38°C. The panel demonstrated c...

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Dades bibliogràfiques
Publicat a:Food Sci Nutr
Autors principals: Dicolla, Carolina B., Evans, Janet L., Hainly, Larry L., Celtruda, Sheri L., Brown, B. Douglas, Anantheswaran, Ramaswamy C.
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2019
Matèries:
Original Research
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6766554/
https://ncbi.nlm.nih.gov/pubmed/31572573
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1047
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