Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk
Author:
Affiliation:
1. Department of Food Science The Pennsylvania State University University Park Pennsylvania USA
2. The Sensory Evaluation Center The Pennsylvania State University University Park Pennsylvania USA
Funder
Dairy Management
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12770
Reference53 articles.
1. Nonnutritive sweeteners are not supernormal stimuli
2. High-intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time-intensity analysis
3. Acceptability of chocolate-flavoured milk with reduced sucrose content in schoolchildren
4. Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect
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