Identifying ideal product composition of chocolate‐flavored milk using preference mapping-Reference-Cited by-同舟云学术

Identifying ideal product composition of chocolate‐flavored milk using preference mapping

Published:2021-06-22 Issue:7 Volume:86 Page:3205-3218
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Mahato Dipendra Kumar¹^ORCID,Oliver Penelope²,Keast Russell¹^ORCID,Liem Djin Gie¹,Russell Catherine Georgina¹,Mohebbi Mohammadreza¹³,Cicerale Sara¹,Mahmud MM Chayan¹^ORCID,Gamlath Shirani¹

Affiliation:

1. CASS Food Research Centre, School of Exercise and Nutrition Sciences Deakin University Burwood Victoria Australia

2. School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia

3. Biostatistics unit, Faculty of Health Deakin University Geelong Victoria Australia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15817

Reference39 articles.

1. Preference mapping: A case study

2. PREFERENCE MAPPING OF TEXTURE OF DULCE DE LECHE

3. Identifying ideal products using three different consumer profiling methodologies. Comparison with external preference mapping

4. Preference and perception of fat in salty and sweet foods

5. Preference mapping of apple varieties in Europe

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