Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks
| Autor: | Andersen, Barbara V., Mielby, Line H., Viemose, Ida, Bredie, Wender L.P., Hyldig, Grethe |
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| Zdroj: | In Food Quality and Preference June 2017 58:76-84 |
| Databáze: | ScienceDirect |
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