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Keywords: Pectin
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Journal Articles
Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink
Available to Purchase
Journal:
Nutrition & Food Science
Nutrition & Food Science (2023) 53 (1): 162–177.
Published: 10 May 2022
...%); P, pectin dosage (0%, 0.3%, 0.6%)] based on ATT were evaluated by 300 consumer panellists on aroma, taste, texture and overall acceptability on a nine-point hedonic scale while sweetness intensity was measured using a seven-point just-about-right (JAR) scale. Interactions between ATT were determined...
