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The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk,Fiber, and Flavor Addition |
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| Authors: | Barbara Tomadoni Susana Fiszman María R. Moreira Amparo Tarrega |
| Affiliation: | 1. Grupo de Investigación en Ingeniería de Alimentos (GIIA), CONICET, Facultad de Ingeniería, UNMdP, 7600 Mar del Plata, Argentina;2. Insto. de Agroquímica y Tecnología de Alimentos (IATA‐CSIC), Paterna, Valencia), Spain |
| Abstract: | |
| Keywords: | beverages Dynamic sensory evaluation flavoring sensory attributes |