Perceptual characteristics of selected acidulants by different sensory and multivariate methods
The taste qualities of acidulants have not been studied in detail despite the fact that they are widely used by the food industry. Studies on characterizing the sensory properties of organic and inorganic acids are very limited. Reported studies are commonly on threshold, equi-sour and the time inte...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27072 |