Showing 1 - 6 results of 6 for search 'SENSORY EVALUATION OF FOOD', query time: 1.11s Refine Results
  1. 1
    Product Development Considerations for a Nutrient Rich Bar Using Cricket (Acheta domesticus) Protein
    by Zhong, Amy
    Published 2017
    Subjects: “...Food science...”
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  2. 2
    A Study Design of Quantitative Analysis on Consumer Acceptability, Snacking Behavior, and Willingness to Adopt Snacks Formulated with Cricket (Acheta domesticus) Protein
    by Vu, Quyen
    Published 2019
    Subjects: “...Food science|Nutrition...”
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  3. 3
    Formulation of "Yum-E Tum-E" juice products supplemented with prebiotics and probiotics for pediatric population with irritable bowel syndrome (IBS)
    by Schurter, Christine
    Published 2015
    Subjects: “...Food science|Nutrition...”
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  4. 4
    Promoting dietary chemoprevention through development of a functional food product using sweet potatoes (Ipomoea batatas (L.) Lam.) and ginger (Zingiber officinale)
    by Chakalian, Meline
    Published 2016
    Subjects: “...Food science|Nutrition...”
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  5. 5
    Consumer Acceptability of a Kombucha Coffee (Coffea) Prototypewith Traditional Coffee Characteristics
    by Le, Linh M.
    Published 2017
    “... market Kombucha Coffee via a hedonics evaluation, food action rating scale (FACT), and a paired...”
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  6. 6
    Building the Genetic, Agronomic and Economic Foundations for Expansion of Oat Cultivation in Western Washington
    by Winkler, Louisa Rosemarie
    Published 2017
    “... consumer evaluation. While there was evidence that feeding hulless oats changed the sensory properties...”
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