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Cited article:

Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development

K. Dürrschmid K. Dürrschmid, U. Albrecht U. Albrecht, G. Schleining G. Schleining, W. Kneifel W. Kneifel

DOI: https://doi.org/10.1051/IUFoST:20060822

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Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

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Influence of sensory attributes on consumers’ emotions and hedonic liking of chocolate

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British Food Journal 120 (7) 1489 (2018)
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