Combining Cluster Analysis, Surface Response Methodology and JAR Scales to Increase Consumer Input in Optimizing Acceptability of a High-Protein Soy Dessert-Reference-Cited by-同舟云学术

Combining Cluster Analysis, Surface Response Methodology and JAR Scales to Increase Consumer Input in Optimizing Acceptability of a High-Protein Soy Dessert

Published:2013-11-29 Issue:6 Volume:28 Page:483-494
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Arancibia Carla¹,Bayarri Sara¹,Costell Elvira¹

Affiliation:

1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avenida Agustín Escardino 7 Paterna Valencia 46980 Spain

Funder

Sistema Bicentenario Becas Chile

Fondo Social Europeo

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12073/fullpdf

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4. Comparison of attribute liking and JAR scales to evaluate the adequacy of sensory attributes of milk desserts;Ares;J. Sensory Studies,2009

5. Is a consumer panel able to reliably evaluate the texture of dairy desserts using unstructured intensity scales? Evaluation of global and individual performance;Ares;J. Sensory Studies,2011

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