Comparison of partial and global projective mapping with consumers: A case study with satiating cheese pies

Food Research International

Volumn 67, Issue , 2015, Pages 323-330

  Marcano, Johanna ^a   Ares, Gastón ^b   Fiszman, Susana ^a  

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

^b UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

Partial projective mapping; Projective mapping; Satiating food

Indexed keywords

SENSORY PERCEPTION; TEXTURES;

CORN STARCH; GLOBAL SIMILARITY; GLUCOMANNAN; NOVEL FOODS; SENSORY CHARACTERISTICS; SENSORY CHARACTERIZATION; SOY PROTEIN; WHEAT BRAN;

MAPPING;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 84949115267     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.11.052     Document Type: Article

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