The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|83|1|198-204

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.83, Iss.1, 2018-01, pp. : 198-204

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