Identifying consumers’ texture vocabulary of milk desserts
Author:
Publisher
Institute of Food Technology
Subject
Food Science
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. New insights into perceptions of technology claims in greek-style yogurt: A view in the COVID-19 pandemic;Food Research International;2022-11
2. Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures;Food Chemistry;2018-07
3. Consumer texture descriptions of a set of processed cheese;Food Quality and Preference;2015-03
4. Check-all-that-apply (CATA) responses elicited by consumers: Within-assessor reproducibility and stability of sensory product characterizations;Food Quality and Preference;2013-10
5. Influence of Information on Consumers' Evaluations Using Check-All-That-Apply Questions and Sorting: A Case Study with Milk Desserts;Journal of Sensory Studies;2013-02-21
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