Material properties of ex-vivo milk chocolate boluses examined in relation to texture perception
The texture perception of chocolate products is a major driver for consumer liking and the popularity of this confectionary category. Whilst some texture attributes are clearly linked to the material properties of the chocolate bar itself, others are closer related to the properties of the chocolate...
| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Royal Society Of Chemistry
2018
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| Online Access: | https://eprints.nottingham.ac.uk/52007/ |