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Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives.
Gregersen, S B; Povey, M J W; Kidmose, U; Andersen, M D; Hammershøj, M; Wiking, L.
Afiliación
  • Gregersen SB; Dept. of Food Science, Aarhus University, DK-8830 Tjele, Denmark.
  • Povey MJW; School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom.
  • Kidmose U; Dept. of Food Science, Aarhus University, DK-8830 Tjele, Denmark.
  • Andersen MD; AarhusKarlshamn Denmark A/S, DK-8000 Aarhus C, Denmark.
  • Hammershøj M; Dept. of Food Science, Aarhus University, DK-8830 Tjele, Denmark.
  • Wiking L; Dept. of Food Science, Aarhus University, DK-8830 Tjele, Denmark. Electronic address: lars.wiking@food.au.dk.
Food Res Int ; 76(Pt 3): 637-644, 2015 Oct.
Article en En | MEDLINE | ID: mdl-28455047
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Texto completo: 1 Base de datos: MEDLINE Tipo de estudio: Diagnostic_studies Idioma: En Revista: Food Res Int Año: 2015 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Tipo de estudio: Diagnostic_studies Idioma: En Revista: Food Res Int Año: 2015 Tipo del documento: Article