Formulation of a soy-coffee beverage by response surface methodology and internal preference mapping

Journal of Sensory Studies

Volumn 25, Issue SUPPL. 1, 2010, Pages 226-242

  Felberg, Ilana ^a   Deliza, Rosires ^a,b   Farah, Adriana ^c   Calado, Erônica ^c   Donangelo, Carmen Marino ^c  

^a EMBRAPA CERRADOS   (Brazil)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^c FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CENTRAL COMPOSITE DESIGNS; COFFEE BEVERAGES; CONSUMPTION HABIT; INDEPENDENT VARIABLES; LEAST SQUARE; OVERALL ACCEPTABILITY; RESPONSE SURFACE METHODOLOGY; SOY MILK;

BEVERAGES; CLUSTER ANALYSIS; REGRESSION ANALYSIS; SUGARS; SURFACE PROPERTIES;

ANALYSIS OF VARIANCE (ANOVA);

GLYCINE MAX;

EID: 78149267837     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2010.00278.x     Document Type: Article

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