College of Food Science and Engineering, Ocean University of China, Qingdao, China
College of Food Science and Engineering, Ocean University of China, Qingdao, China
College of Food Science and Engineering, Ocean University of China, Qingdao, China
College of Food Science and Engineering, Ocean University of China, Qingdao, China
College of Food Science and Engineering, Ocean University of China, Qingdao, China
Copyright © 2015 Xin Gao, Tongtong Guo, Fei Han, Yu Tian, Zhaohui Zhang et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Gao, X. , Guo, T. , Han, F. , Tian, Y. and Zhang, Z. (2015) Rheological and Sensory Properties of Four Kinds of Dark Chocolates.
American Journal of Analytical Chemistry,
6, 1010-1018. doi:
10.4236/ajac.2015.613096.