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

Food Chemistry 2026 Open access

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Authors: Baptiste Molard, Isabelle Maraval, Zoé Deuscher, Thierry Goli, Renaud Boulanger, Jérôme Lecomte

DOI: 10.1016/j.foodchem.2026.148561

Cited by: 4

References: 36

Fields of Study & Subjects

Food Chemistry and Fat Analysis Proteins in Food Systems Biodiesel Production and Applications

References 36