Quantification of sensory difference thresholds for fat and sweetness in dairy-based emulsions.

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)52-57
JournalFood Quality and Preference
Volume26
Publication statusPublished - 2012
Peer-reviewedYes

External IDs

Scopus 84859936647
ORCID /0000-0002-1914-8473/work/142249435

Keywords

Keywords

  • Lebensmitteltechnologie