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Sensory acceptability of chocolate with inulin = Senzorična sprejemljivost čokolade z inulinomGolob, Terezija ...Source: Acta agriculturae Slovenica. - ISSN 1581-9175 (Vol. 83, no. 2, 2004, str. 221-231)Type of material - article, component partPublish date - 2004Language - englishCOBISS.SI-ID - 4165241
Author
Golob, Terezija |
Mičović, Elizabeta |
Bertoncelj, Jasna |
Jamnik, Mojca
Topics
čokolada |
inulin |
nadomestki sladkorja |
organoleptična analiza |
organoleptične lastnosti |
senzorična analiza |
senzorična analiza |
chocolate |
inulin |
sensory analysis |
sensory tests |
organoleptic analysis |
organoleptic properties |
consumer behaviour |
sweetness |
solubility |
solubility
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Golob, Terezija | 09980 |
Mičović, Elizabeta | ![]() |
Bertoncelj, Jasna | 21789 |
Jamnik, Mojca | 23075 |
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