Work

Sensory evaluation and consumer acceptance of carbohydrate‐based fat replacers in biscuits

Year: 1996

Type: article

Source: Journal Of Consumer Studies and Home Economics

DOI: 10.1111/j.1470-6431.1996.tb00255.x

Authors: FRANK D. CONFORTI, STACEY A. CHARLES, SUSAN E. DUNCAN

Institution: Virginia Tech

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2139248520

FWCI:

Cites: 15

Cited by: 33

Related to: 10