Influence of milk components on properties and consumer acceptance of milk chocolate

European Food Research and Technology

Volumn 216, Issue 1, 2003, Pages 28-33

  Bolenz, Siegfried ^a   Thiessenhusen, Thomas ^a   Schäpe, Rita ^a  

^a Hochschule Neubrandenburg   (Germany)

Author keywords

Consumer acceptance; Milk chocolate; Milk components; Milk powder; Sensory analysis

Indexed keywords

COSTS; CUSTOMER SATISFACTION; FLAVORS; FOOD PROCESSING; OILS AND FATS; PARTICLE SIZE ANALYSIS; PROTEINS; SENSORY PERCEPTION; STANDARDIZATION; SUGAR (SUCROSE); VISCOSITY;

CONSUMER ACCEPTANCE; MILK CHOCOLATES; MILK COMPONENTS; MILK POWDERS; SENSORY ANALYSIS;

DAIRY PRODUCTS;

THEOBROMA CACAO;

EID: 1542686200     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-002-0636-5     Document Type: Article

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