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Descriptive analysis and external preference mapping of powdered chocolate milk

✍ Scribed by Guillermo Hough; Ricardo Sánchez


Book ID
117641412
Publisher
Elsevier Science
Year
1998
Tongue
English
Weight
833 KB
Volume
9
Category
Article
ISSN
0950-3293

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The sensory properties of nine milk chocolate formulations varying in sucrose (400, 475 or 550 g kg À1 ) and cocoa butter (280, 320 or 360 g kg À1 ) were evaluated by descriptive analysis with a panel of 18 trained judges and by instrumental measures of colour lightness, hardness, viscosity and yiel