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Keywords: Sugar reduction
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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
... Limited Licensed re-use rights only Cross-modal interaction Yoghurt drink Sugar reduction Stevia Pectin Sensory evaluation For sample with 4% sugar and different percentage of stevia and pectin, overall liking for F13 (p = 0.0001), F14 (p = 0.0001) and F15 (p = 0.001...
