Multivariate analysis applied for correlations between analytical measures and sensory profile of goat milk chocolate

The aim of this work was to characterize goat milk chocolates with different concentrations of cocoa (35%, 45%, 55% and 65%) and apply correlations between sensory features and analytical measures. The chocolates were evaluated through moisture, ashes, fat content, protein, acidity, pH, water activi...

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Publicat a:J Food Sci Technol
Autors principals: de Jesus Silva, Grazielly, Gonçalves, Ben-Hur Ramos Ferreira, Conceição, Daniele Gomes, Fontan, Gabrielle Cardoso Reis, Santos, Leandro Soares, Ferrão, Sibelli Passini Barbosa
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2019
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Original Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7016088/
https://ncbi.nlm.nih.gov/pubmed/32116354
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04072-2
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