A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception
Author:
Affiliation:
1. Laboratory of Molecular Sensory Science; Beijing Technology and Business University; Beijing 100048 China
2. Nutrition and Health Research Institute of China Oil & Foodstuffs Corporation (COFCO); Beijing 100020 China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6831/fullpdf
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3. Effects of milk powders in milk chocolate;Liang;J Dairy Sci,2004
4. The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses;Attaie;Int J Food Sci Technol,2003
5. Thermal, structural and rheological characteristics of dark chocolate with different compositions;Fernandes;J Food Eng,2013
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