𝔖 Bobbio Scriptorium
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PROJECTIVE MAPPING AND DESCRIPTIVE ANALYSIS OF MILK AND DARK CHOCOLATES

✍ Scribed by J. KENNEDY; H. HEYMANN

Book ID
111345356
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
200 KB
Volume
24
Category
Article
ISSN
0887-8250

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The sensory properties of nine milk chocolate formulations varying in sucrose (400, 475 or 550 g kg Γ€1 ) and cocoa butter (280, 320 or 360 g kg Γ€1 ) were evaluated by descriptive analysis with a panel of 18 trained judges and by instrumental measures of colour lightness, hardness, viscosity and yiel