Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations-Reference-Cited by-同舟云学术

Using Relative Preference mapping (RPM) to identify innovative flavours for 3-blend plant-based milk alternatives in different test locations

Published:2021-10 Issue: Volume:93 Page:104271
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Oduro Ama Frempomaa,Saalia Firibu Kwasi,Adjei Maame Yaakwaah B.

Funder

University of Ghana

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference28 articles.

1. Drivers-of-Liking (DOL) for Boiled Milk among Women of Reproductive Age and Children Aged between One and Five Years in Peri-Urban Communities in Ghana;Adjei;Journal of Food Science,2018

2. Relative Preference Mapping (RPM) - A novel approach for simultaneous 2D relative scoring of difference and liking, to identify consumer preference for innovative wine styles;Adjei;Food Quality and Preference,2020

3. Development and characterization of dehydrated peanut–cowpea milk powder for use as a dairy milk substitute in chocolate manufacture;Aidoo;Food Research International,2010

4. Are consumer profiling techniques equivalent for some product categories? The case of orange flavoured powdered drinks;Ares;International Journal of Food Science & Technology,2011

5. Consumer preference mapping using wine show derived data;Blay,2012

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