Analysis Of Various Sweeteners In Petit Suisse Cheese: Determination Of The Ideal And Equivalent Sweetness

Journal of Sensory Studies

Volumn 26, Issue 5, 2011, Pages 339-345

  De Souza, Vanessa Rios ^a   Pinheiro, Ana Carla Marques ^a   Carneiro, João De Deus Souza ^a   Pinto, Sandra Maria ^a   Abreu, Luíz Ronaldo ^a   Menezes, Camila Carvalho ^b  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF PIAUÍ   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYSIS OF VARIOUS; MAGNITUDE ESTIMATION; NEW PRODUCT; PROCESSED CHEESE; SUCRALOSE; THAUMATIN; WORK SUPPORT;

COMPETITION; SUGAR (SUCROSE); SUGAR SUBSTITUTES;

FOOD ADDITIVES;

FRAGARIA X ANANASSA;

EID: 80053463823     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2011.00349.x     Document Type: Article

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