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Marianne Hammershøj

Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Original languageEnglish
JournalFood Research International
Volume76
Issue3
Pages (from-to)637-644
Number of pages8
ISSN0963-9969
DOIs
Publication statusPublished - 2015

    Research areas

  • Cocoa butter alternatives, Fat crystallization, Sensory evaluation, Texture, Large deformation rheology, Acoustic properties

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