| Title |
Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques
|
|---|---|
| Published in |
European Food Research and Technology, January 2019
|
| DOI | 10.1007/s00217-018-3221-2 |
| Authors |
Michael Hinneh, Davy Van de Walle, Daylan Amelia Tzompa-Sosa, Julie Haeck, Enoch Enorkplim Abotsi, Ann De Winne, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, Koen Dewettinck |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 50 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 50 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 11 | 22% |
| Student > Bachelor | 6 | 12% |
| Student > Doctoral Student | 5 | 10% |
| Student > Ph. D. Student | 3 | 6% |
| Professor | 2 | 4% |
| Other | 5 | 10% |
| Unknown | 18 | 36% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 19 | 38% |
| Engineering | 5 | 10% |
| Chemistry | 2 | 4% |
| Social Sciences | 2 | 4% |
| Biochemistry, Genetics and Molecular Biology | 1 | 2% |
| Other | 2 | 4% |
| Unknown | 19 | 38% |