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Sensory profiling and consumer acceptability of new dark cocoa bars containing Tuscan autochthonous food products
A new set of cocoa bars named Toscolata(®) were developed containing top‐quality extra virgin olive oil, dried apples cultivars, and chestnut flour. The present work has been conducted to define the sensory profile of these products through tasting by trained experts and consumers to study the accep...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5849900/ https://www.ncbi.nlm.nih.gov/pubmed/29564089 http://dx.doi.org/10.1002/fsn3.523 |