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Peer-reviewedLicence not statedFood Chemistry

Effect of palm oil and shea butter addition on chocolate rheology, aroma release and sensory perception: A mixture design of experiment approach

  • Baptiste Molard
  • Isabelle Maraval
  • Zoé Deuscher
  • Thierry Goli
  • Renaud Boulanger
  • Jérôme Lecomte
Open at sourcePDFDOICite

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Cite

BibTeXRIS
BibTeX
@article{molard2026effect,
  title = {{Effect of palm oil and shea butter addition on chocolate rheology, aroma release and sensory perception: A mixture design of experiment approach}},
  author = {Baptiste Molard and Isabelle Maraval and Zoé Deuscher and Thierry Goli and Renaud Boulanger and Jérôme Lecomte},
  journal = {Food Chemistry},
  year = {2026},
  month = sep,
  doi = {10.1016/j.foodchem.2026.148561},
  url = {https://hal.science/hal-05710462v1},
}
RIS
TY  - JOUR
TI  - Effect of palm oil and shea butter addition on chocolate rheology, aroma release and sensory perception: A mixture design of experiment approach
AU  - Baptiste Molard
AU  - Isabelle Maraval
AU  - Zoé Deuscher
AU  - Thierry Goli
AU  - Renaud Boulanger
AU  - Jérôme Lecomte
PY  - 2026
DA  - 2026/09/04
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.148561
UR  - https://hal.science/hal-05710462v1
SN  - 0308-8146
SN  - 1873-7072
ER  -