Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems
Sugar consumption is an increasingly significant public health concern, motivating the confectionery industry to explore alternative sweetening strategies in chocolate formulation. Chocolate is a mechanically complex fat-based suspension comprising sugar, cocoa, and milk solids, and is highly apprec...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2025
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| Online Access: | https://eprints.nottingham.ac.uk/81066/ |