Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative
Santiago Bascuas, M. Espert, Empar Llorca, Amparo Quiles, Ana Salvador, Isabel Hernando
Topics & Concepts
Food scienceFat substituteSensory systemChemistryPsychologyCognitive psychologyFood Chemistry and Fat AnalysisSensory Analysis and Statistical MethodsProteins in Food Systems