Eating quality of biscuits evaluated via temporal dominance of sensations (TDS): Effect of fat and fiber content and its relation with consumer acceptability
Trabajo presentado en el 245th National Meeting and Exposition of the American Chemical Society The Chemistry of Energy and Food, celebrado en Nueva Orleans (Estados Unidos), del 7 al 11 de abril de 2013
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| Main Authors: | , , , |
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| Format: | comunicación de congreso biblioteca |
| Published: |
2013-04-07
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| Online Access: | http://hdl.handle.net/10261/333257 |
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