The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry ( Vaccinium spp. )
de Freitas, Raquel L, Augusto, Pedro P C, Luccas, Valdecir, Bolini, Helena M A
Published in Food science and technology international (05.06.2023)
Published in Food science and technology international (05.06.2023)
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Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate
Rezende, Natália V., Benassi, Marta T., Vissotto, Fernanda Z., Augusto, Pedro P. C., Grossmann, Maria V. E.
Published in International journal of food science & technology (01.06.2015)
Published in International journal of food science & technology (01.06.2015)
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