Sensory dynamic profile and consumer acceptance of short-dough biscuits with reduced sucrose and thaumatin addition
Cintia Akina Kawakami, Miriam Mabel Selani, Erick Saldaña, Natan de Jesus Pìmentel-Filho, Maria Aliciane Fontenele Domingues
Topics & Concepts
ThaumatinFood scienceSucroseSensory systemChemistrySensory analysisTasteBiochemistryPsychologyCognitive psychologyGeneSensory Analysis and Statistical MethodsMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques