Response surface mapping of the sensory characteristics and acceptability of chocolate ice cream containing alternate sweetening agents

Journal of Sensory Studies

Volumn 25, Issue 1, 2010, Pages 50-75

  Soukoulis, Christos ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVOR PERCEPTIONS; FRUIT JUICE CONCENTRATE; GRAPE JUICE; HIGH-CONTENT; ICE CREAMS; MEDITERRANEAN BASIN; NATURAL ANTIOXIDANTS; NATURAL SWEETENER; OVERALL ACCEPTABILITY; RESPONSE SURFACE; RESPONSE SURFACE METHODOLOGY; SENSORY CHARACTERISTICS; SPECIFIC EFFECTS; TRACE METAL;

DAIRY PRODUCTS; FRUIT JUICES; SUGAR (SUCROSE); SURFACE PROPERTIES; TEXTURES; TRACE ELEMENTS;

FRUITS;

THEOBROMA CACAO; VITACEAE;

EID: 77954033848     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2009.00246.x     Document Type: Article

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