SENSORY PROPERTIES OF CHOCOLATES WITH DIFFERENT MILK SUBSTITUTES

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-20.2025
Primary Topic
Food Chemistry and Fat Analysis
Type
article
Field-Weighted Citation Impact
0.00

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article

SENSORY PROPERTIES OF CHOCOLATES WITH DIFFERENT MILK SUBSTITUTES

Food Chemistry and Fat Analysis
article

SENSORY PROPERTIES OF CHOCOLATES WITH DIFFERENT MILK SUBSTITUTES

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Zero hunger
Openalex Percentile: Top 82%
Food Chemistry and Fat Analysis
DOIOpen Access PDFOpenAlex
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SENSORY PROPERTIES OF CHOCOLATES WITH DIFFERENT MILK SUBSTITUTES · (2025) | TGRS Research Map | TGRS