Quantitative and Qualitative Variation of Fat in Model Vanilla Custard Desserts: Effects on Sensory Properties and Consumer Acceptance-Reference-Cited by-同舟云学术

Quantitative and Qualitative Variation of Fat in Model Vanilla Custard Desserts: Effects on Sensory Properties and Consumer Acceptance

Published:2013-06 Issue:6 Volume:78 Page:S894-S901
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Tomaschunas Maja¹,Köhn Ehrhard¹,Bennwitz Petra²,Hinrichs Jörg³,Busch-Stockfisch Mechthild¹

Affiliation:

1. Dept. of Nutrition and Home Economics, Faculty of Life Sciences; Hamburg Univ. of Applied Sciences (HAW); Lohbruegger Kirchstrasse 65; 21033; Hamburg; Germany

2. Dr. August Oetker Nahrungsmittel KG, Research and Development; Artur-Ladebeck-Strasse 100; 33647; Bielefeld; Germany

3. Dept. of Dairy Science and Technology, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstrasse 21; 70599; Stuttgart; Germany

Publisher

Wiley

Subject

Food Science

Reference32 articles.

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5. Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests;Wijk;Food Hydrocolloids,2006

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