Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability

Food Research International

Volumn 78, Issue , 2015, Pages 369-377

  Marcano, J ^a   Varela, P ^b   Cunha, L M ^c   Fiszman, S ^a  

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

^b NOFIMA   (Norway)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Dynamic liking; Dynamic perception; Reformulation; Satiating capacity

Indexed keywords

FOOD TECHNOLOGY;

CORN STARCH; GAIN INSIGHT; IN COMPOSITIONS; MILK POWDER; PENALTY ANALYSIS; REFORMULATION; SATIATING CAPACITY; SKIMMED MILK;

STARCH;

EID: 84949726592     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.09.005     Document Type: Article

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