Preference mapping of dulce de leche commercialized in Brazilian markets

Journal of Dairy Science

Volumn 98, Issue 3, 2015, Pages 1443-1454

  Gaze, L V ^a   Oliveira, B R ^a   Ferrao, L L ^b   Granato, D ^c   Cavalcanti, R N ^d   Conte Junior C A ^a   Cruz, A G ^e   Freitas, M Q ^a  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^d UNIVERSITY OF CAMPINAS   (Brazil)

^e INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Dulce de leche; Optimization; Sensometric technique

Indexed keywords

CARAMEL; SUGAR;

BRAZIL; CLUSTER ANALYSIS; COLOR; CONSUMER ATTITUDE; DAIRY PRODUCT; DECISION MAKING; FOOD PREFERENCE; HUMAN; ODOR; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS; STATISTICAL MODEL; TASTE;

BRAZIL; CANDY; CHOICE BEHAVIOR; CLUSTER ANALYSIS; COLOR; CONSUMER BEHAVIOR; DAIRY PRODUCTS; FOOD PREFERENCES; HUMANS; LEAST-SQUARES ANALYSIS; LOGISTIC MODELS; ODORS; PRINCIPAL COMPONENT ANALYSIS; SMELL; TASTE;

EID: 84924022602     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-8470     Document Type: Article

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