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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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This article has been cited by the following article(s):

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

Aleksandra Torbica, Dubravka Jambrec, Jelena Tomić, et al.
International Journal of Food Properties 19 (5) 1029 (2016)
DOI: 10.1080/10942912.2015.1052881
See this article