A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink
Year
: 2018DOI: 10.1016/j.lwt.2018.01.064
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A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink
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| contributor author | Tayebe Azami | |
| contributor author | Mehrdad Niakousari | |
| contributor author | Seyed Mohammad Bagher Hashemi | |
| contributor author | Luisa Torri | |
| date accessioned | 2020-03-16T06:58:54Z | |
| date available | 2020-03-16T06:58:54Z | |
| date issued | 2018 | |
| identifier other | jQDSmvKBb4KZuaqlq3Bv5g03LRfZMvjBnG8tX0IUTkp2h9yKgw.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/2210467?locale-attribute=en | |
| format | general | |
| language | English | |
| title | A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 14891924 | |
| identifier doi | 10.1016/j.lwt.2018.01.064 | |
| journal title | LWT | |
| coverage | Academic | |
| pages | 375-381 | |
| journal volume | 91 | |
| filesize | 498892 | |
| citations | 1 |