Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives

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Gregersen, SB, Povey, MJW orcid.org/0000-0002-9740-2596, Kidmose, U et al. (3 more authors) (2015) Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives. Food Research International, 76 (Part 3). pp. 637-644. ISSN 0963-9969

Abstract

Metadata

Authors/Creators:
Keywords: Cocoa butter alternatives; Fat crystallization; Sensory evaluation; Texture; Large deformation rheology; Acoustic properties
Dates:
  • Accepted: 15 July 2015
  • Published (online): 17 July 2015
  • Published: October 2015
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 05 Sep 2016 15:49
Last Modified: 18 Jul 2018 15:27
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodres.2015.07.022

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