Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days

Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days

The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to influence some sensory characteristics of quality (appearance, consistenc...

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Bibliographic Details
Main Authors: Popov-Raljić Jovanka V., Laličić-Petronijević Jovanka G., Dimić Etelka B., Popov Vladimir S., Vujasinović Vesna B., Blešić Ivana V., Portić Milijanko J.
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2013-01-01
Series:Hemijska Industrija
Subjects:
sensory analysis
spreads
peroxide value
free fatty acid
heavy metals
storage
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1300004P.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1300004P.pdf

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