Dulce de Leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)

Publication date: Available online 3 April 2020Source: Food Research InternationalAuthor(s): Ramon Silva, Ramon S. Rocha, Jonas T. Guimarães, Celso F. Balthazar, Hugo Scudino, Gustavo Luís P.A. Ramos, Tatiana C. Pimentel, Marcia C. Silva, Paulo Henrique F. Silva, Maria Carmela K.W. Duarte, Erick. A. Esmerino, Mônica Q. Freitas, Adriano G. Cruz

Source: Food Research International - April 5, 2020 Category: Food Science Source Type: research