Sensory attributes and acceptance of sucrose and fat in strawberry yoghurts
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb01282.x/fullpdf
Reference31 articles.
1. Correlation of descriptive and consumer panel flavor ratings for commercial prestirred strawberry and lemon yogurts;Barnes;Journal of Dairy Science,1991
2. Development of Sweet Taste
3. Consumer perceptions of dairy and related-use foods;Bruhn;Food Technology,1986
4. Evaluation of the separate contributions of viscosity and sweetness of sucrose to perceived viscosity, sweetness and bitterness of vermouth;Burns;Journal of Texture Studies,1985
5. Suprathreshold sour taste intensity and pleasantness perception with age;Chauhan;Physiology and Behavior,1988
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