Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum) | RSS News Feed

Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum) - Latest News

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Smell and Taste in Health and Disease

The first half is useful mainly to students and investigators of neural and psychologic determinants of this part of sensory experience. The second half is directly relevant to clinical problems and covers methods and procedures for assessing capacities ... read more
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Research on the Sensory Design and Evaluation System for Food Shape and Color

Food sensory analysis technology is an important branch of Food Science, it is significant in new products development and innovation in food industry. In this study, food sensory analysis and evaluation technologies were studied based on the development ... read more

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Database of Abstracts of Reviews of Effects (DARE): Quality-assessed Reviews [Internet] - Centre for Reviews and Dissemination (UK). Database of Abstracts of Reviews of Effects (DARE): Quality-assessed Reviews [Internet] - Centre for Reviews and ... read more


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