Quantification of sensory difference thresholds for fat and sweetness in dairy-based emulsions

Food Quality and Preference

Volumn 26, Issue 1, 2012, Pages 52-57

  Hoppert, Karin ^a   Zahn, Susann ^a   Puschmann, Antje ^a   Ullmann, Ines ^a   Rohm, Harald ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Difference threshold; Fat; JND; Model emulsion; Sugar; Weber fraction

Indexed keywords

EID: 84859936647     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2012.03.008     Document Type: Article

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