Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates
Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced an...
Main Authors: | Khemiga Khemacheevakul, John Wolodko, Ha Nguyen, Wendy Wismer |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-09-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/9/2082 |
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