Development of iso-viscous, iso-sweet emulsions for the determination of sensory difference thresholds.

Research output: Contribution to book/conference proceedings/anthology/report › Chapter in book/anthology/report › Contributed › peer-review

Contributors

Details

Original languageEnglish
Title of host publicationAnnual Transactions of the Nordic Society of Rheology
Pages267-270
Volume20
Publication statusPublished - 2012
Peer-reviewedYes

External IDs

ORCID /0000-0002-1914-8473/work/142249434

Keywords

Keywords

  • Lebensmitteltechnologie