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Sensory-rheological relationships in instant hot cocoa drinks
Ditte Marie Folkenberg,
Wender L.P. Bredie
, Magni Martens
*
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Corresponding author for this work
Sensory and Consumer Science
32
Citations (Scopus)
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Agriculture & Biology
consumer preferences
22%
flavor
46%
ingredients
30%
least squares
18%
milk
12%
mouthfeel
100%
odors
14%
physical properties
15%
physicochemical properties
14%
rheological properties
18%
sampling
6%
sensory properties
50%
sugars
12%
testing
7%
texture
15%
viscosity
29%
Medicine & Life Sciences
Consumer Behavior
53%
Least-Squares Analysis
41%
Milk
34%
Odorants
39%
Sugars
36%
Touch
37%
Viscosity
80%