Sensory Characteristics and Relative Sweetness of Tagatose and Other Sweeteners
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02844.x/fullpdf
Reference54 articles.
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3. Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste;Bartoshuk;Food Qual Pref,2002
4. Fermentation of D-tagatose by human intestinal bacteria and dairy lactic acid bacteria;Bertelsen;Micro Ecol Health Dis,2001
5. Sucralose: all sweetness and light;Binns;Nutr Bull,2003
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