CONSUMER ACCEPTABILITY, SENSORY AND INSTRUMENTAL ANALYSIS OF PEANUT SOY SPREADS

By N. J. Dubost, R. Shewfelt, R. Eitenmiller. 2003

52 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a69a16224f9c1a28a47c7c5e6092f06f4586b762

Citations in the corpus

• Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing (2010, unknown): “, 2006 ) and the 3 - point acceptability scale ( Dubost et al .”
• The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product (2006, unknown): “Evaluation of texture by instrumental analysis is important in new product development (Dubost et al. 2003) and is used to measure various 622 M.”