Determination of some physical and sensory properties of milk, dark and white chocolate at different storage temperatures

• Autorzy: Cagindi O. , Otles S.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

chocolate quality; cocoa bean; cocoa butter; cocoa mass; cocoa product; cocoa tree; colour; dark chocolate; determination; milk chocolate; sensory property; storage temperature; texture; Theobroma cacao; white chocolate

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2007
• Tom: 10
• Numer: 4
• Opis fizyczny: http://www.ejpau.media.pl/volume10/issue4/art-01.html

Twórcy

autor

Cagindi O.

• Food Engineering Department, Faculty of Engineering, Ege University, 35100 Izmir, Turkey

autor

Otles S.