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A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink

contributor authorTayebe Azami
contributor authorMehrdad Niakousari
contributor authorSeyed Mohammad Bagher Hashemi
contributor authorLuisa Torri
date accessioned2020-03-16T06:58:54Z
date available2020-03-16T06:58:54Z
date issued2018
identifier otherjQDSmvKBb4KZuaqlq3Bv5g03LRfZMvjBnG8tX0IUTkp2h9yKgw.pdf
identifier urihttps://libsearch.um.ac.ir:443/fum/handle/fum/2210467?show=full
formatgeneral
languageEnglish
titleA three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid14891924
identifier doi10.1016/j.lwt.2018.01.064
journal titleLWT
coverageAcademic
pages375-381
journal volume91
filesize498892
citations1


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