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Sensory-rheological relationships in instant hot cocoa drinks
Ditte Marie Folkenberg,
Wender L.P. Bredie
, Magni Martens
*
*
Corresponding author for this work
Sensory and Consumer Science
32
Citations (Scopus)
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Keyphrases
Mouthfeel
80%
Viscosity Properties
40%
Sensory Properties
40%
Main Active Ingredients
40%
Milk Sugar
20%
Sugar Content
20%
Partial Least Squares Regression
20%
Physical-chemical Properties
20%
Cocoa
20%
Flavor Properties
20%
Trained Sensory Panel
20%
Complex Term
20%
Covariation
20%
Sensory Attributes
20%
Consumer Test
20%
Consumer Preferences
20%
Rheological Properties
20%
Stabilizer
20%
Food Science
Mouthfeel
100%
Sensory Properties
50%
Viscosity Properties
50%
Consumer Test
25%
Trained Sensory Panel
25%
Flavor Properties
25%
Sensory Attributes
25%
Lactose
25%