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Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days
In this work sensory characteristics (appearance – color, brilliance, shape and surface; texture – structure, break, firmness and chewiness; aroma – odor and taste) of dietary chocolates of different compositions were evaluated, in parallel with color parameter measurements. Color was determined ins...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Molecular Diversity Preservation International (MDPI)
2009
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3345827/ https://www.ncbi.nlm.nih.gov/pubmed/22573997 http://dx.doi.org/10.3390/s90301996 |