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Journal of Food Science 2019 / 10

Consumers’ Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten‐ and Lactose‐Free Brownie Using Sensory Methodologies

Pio Ávila, Bianca, Cardozo, Luis Otávio, Alves, Gabriela Dutra, Gularte, Márcia Arocha, Monks, Jander, Elias, Moacir Cardoso
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Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.14845
Date:
October, 2019
File:
PDF, 1.33 MB
english, 2019
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