Use of healthier fats in biscuits (olive and sunflower oil): Changing sensory features and their relation with consumers' liking

Food Research International

Volumn 69, Issue 1, 2015, Pages 91-96

  Tarancon P ^a   Salvador, A ^a   Sanz, T ^a   Fiszman, S ^a   Tarrega A ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Biscuits; Consumers' acceptability; Drivers of liking

Indexed keywords

OLIVE OIL; SATURATED FATTY ACIDS; SENSORY ANALYSIS; SENSORY PERCEPTION; VEGETABLE OILS;

BISCUITS; CONSUMER ACCEPTABILITY; CONSUMERS' ACCEPTABILITY; FAT CONTENTS; MULTIPLE FACTOR ANALYSIS; OFF-FLAVOURS; SENSORY CHARACTERISTICS; SENSORY PROPERTIES;

SUNFLOWER OIL;

HELIANTHUS;

EID: 84937201908     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.12.013     Document Type: Article

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