Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese-Reference-Cited by-同舟云学术

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese

Published:2020-02-17 Issue:3 Volume:85 Page:556-566
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ashkezary Mansour Rabie¹^ORCID,Bonanno Adriana¹^ORCID,Todaro Massimo¹^ORCID,Settanni Luca¹^ORCID,Gaglio Raimondo¹^ORCID,Todaro Aldo¹^ORCID,Alabiso Marco¹^ORCID,Maniaci Giuseppe¹^ORCID,Mazza Francesca¹,Grigoli Antonino Di¹^ORCID

Affiliation:

1. Dipartimento Scienze Agrarie, Alimentari e Forestali (SAAF) Università degli Studi di Palermo 90128 Palermo Italy

Funder

Università degli Studi di Palermo, Italy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15045

Reference64 articles.

1. Factors influencing rheological and textural qualities in chocolate – a review

2. Chocolate Science and Technology

3. Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates

4. Characterisation of Egyptian Ras cheese. 2. Flavour formation

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