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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Detalles Bibliográficos
Autores principales: Dicolla, Carolina B., Evans, Janet L., Hainly, Larry L., Celtruda, Sheri L., Brown, B. Douglas, Anantheswaran, Ramaswamy C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766554/
https://www.ncbi.nlm.nih.gov/pubmed/31572573
http://dx.doi.org/10.1002/fsn3.1047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766554/
https://www.ncbi.nlm.nih.gov/pubmed/31572573
http://dx.doi.org/10.1002/fsn3.1047

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