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Taste characteristics of bitter chocolate types formulated with cacao beans from different countries evaluated using the TI and TDS methods

  • Ishikawa Y
  • Yoshida K
  • Hoshino A
  • et al.
Japanese Journal of Sensory Evaluation (2019) 23(1) 14-25
DOI: 10.9763/jjsse.23.14
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Ishikawa, Y., Yoshida, K., Hoshino, A., & Iida, F. (2019). Taste characteristics of bitter chocolate types formulated with cacao beans from different countries evaluated using the TI and TDS methods. Japanese Journal of Sensory Evaluation, 23(1), 14–25. https://doi.org/10.9763/jjsse.23.14

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