Texture, color, and sensory changes occurring in chocolate bars with filling during storage

The impact of storage temperature (6, 12, 20, 30℃) and period (2, 6, 10, 18, 26 weeks) on the texture, color, and sensory characteristics of dark and milk‐filled chocolate bars was studied. Temperatures of 6 and 12℃ were the most suitable for bar storage; these samples were evaluated not to be signi...

Descripción completa

Detalles Bibliográficos
Autores principales: Hřivna, Luděk, Machálková, Lenka, Burešová, Iva, Nedomová, Šárka, Gregor, Tomáš
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441319/
https://www.ncbi.nlm.nih.gov/pubmed/34531998
http://dx.doi.org/10.1002/fsn3.2434