A three-step sensory-based approach to maximize consumer acceptability for new low-sugar licorice-chocolate-flavored milk drink

LWT

Volumn 91, Issue , 2018, Pages 375-381

  Azami, Tayebe ^a   Niakousari, Mehrdad ^a   Hashemi, Seyed Mohammad Bagher ^b   Torri, Luisa ^c  

^a SHIRAZ UNIVERSITY   (Iran)

^b FASA UNIVERSITY   (Iran)

^c UNIVERSITY OF GASTRONOMIC SCIENCES   (Italy)

Author keywords

Licorice; Milk drink; Preference ranking; Storage stability

Indexed keywords

BEVERAGES; PLANTS (BOTANY); SUGAR (SUCROSE); SUGAR INDUSTRY;

CONSUMER ACCEPTABILITY; FUNCTIONAL CHARACTERISTICS; LICORICE; MILK DRINK; PREFERENCE RANKING; REFRIGERATED STORAGES; SEDIMENTATION STABILITY; STORAGE STABILITY;

DAIRIES;

EID: 85041455967     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.01.064     Document Type: Article

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