
A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach
Dogan, Mahmut, Aslan, Duygu, Aktar, Tugba, Goksel Sarac, MeryemVolume:
242
Langue:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-015-2602-z
Date:
June, 2016
Fichier:
PDF, 621 KB
english, 2016