Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems

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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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Bibliographic Details
Main Author:	Mouraka, Panagiota
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2025
Subjects:	chocolate sugar rheology sensory evaluation
Online Access:	https://eprints.nottingham.ac.uk/81066/

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