SLACA
ISSN: 2447-2840
Papers (6)
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Estudo do poder de salga de sais hipossódicos em Queijo Cottage Probiótico: ideal de gosto salgado e estimativa de magnitude.
vol. 1, 2013 -10238 -
USING TEMPORAL DOMINANCE OF SENSATIONS (TDS) TO OBTAIN AN EXTERNAL PREFERENCE MAPPING OF “REQUEIJÃO CREMOSO” PROCESSED CHEESE
-69863 -
DIRECTIONS FOR REQUEIJÃO CREMOSO REFORMULATION: A SENSORY AND PHYSICAL-CHEMICAL CHARACTERIZATION STUDY
-69864 -
DESCRIPTIVE SENSORY PROFILE OF REDUCED SODIUM PROBIOTIC PRATO CHEESE ADDED WITH FLAVOR ENHANCERS USING QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA)
-69922 -
TEMPORAL SENSORY PROFILING OF REDUCED SODIUM PROBIOTIC PRATO CHEESE ADDED WITH FLAVOR ENHANCERS USING TEMPORAL DOMINANCE OF SENSATIONS (TDS)
-70114 -
UNDERSTANDING CONSUMER PERCEPTION OF DIFFERENT FORMULATIONS OF FERMENTED MILK USING WORD ASSOCIATION TASK
-70721
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