Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage.
about
The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudiana Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity Analysis.Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map.Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time-Intensity Methodology.Revisiting the safety of aspartame.High-intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time-intensity analysisIs There a Potential Consumer Market for Low-Sodium Fermented Sausages?
P2860
Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage.
description
2014 nî lūn-bûn
@nan
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
2014年论文
@zh
2014年论文
@zh-cn
name
Influence of temperature and f ...... rs in chocolate milk beverage.
@en
type
label
Influence of temperature and f ...... rs in chocolate milk beverage.
@en
prefLabel
Influence of temperature and f ...... rs in chocolate milk beverage.
@en
P2093
P356
P1476
Influence of temperature and f ...... ers in chocolate milk beverage
@en
P2093
E A Esmerino
J A Paixão
J B Rodrigues
P304
P356
10.3168/JDS.2014-7995
P407
P577
2014-11-20T00:00:00Z