Please use this identifier to cite or link to this item:
http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3037Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.creator | González Tomás, Luis | - |
| dc.creator | Tárrega, Amparo | - |
| dc.creator | Costell, Elvira | - |
| dc.date | 2008-02-25T10:36:14Z | - |
| dc.date | 2008-02-25T10:36:14Z | - |
| dc.date | 2004-08 | - |
| dc.date.accessioned | 2017-01-31T01:00:20Z | - |
| dc.date.available | 2017-01-31T01:00:20Z | - |
| dc.identifier | 6th Pangborn Sensory Science Symposium, August 7-11 2004. Harrogate (United Kingdom) | - |
| dc.identifier | http://hdl.handle.net/10261/3037 | - |
| dc.identifier.uri | http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3037 | - |
| dc.description | Semisolid starch based dairy desserts, mainly vanilla flavoured, are of wide consumption in Spain under the name ‘natillas’. Noticeable differences in rheological behaviour have been found in commercial samples (1, 2) and in model systems with different compositions (3). However, few studies (4, 5) have dealt with this products by a sensory point of view, generally using trained panels. The objective of this work was to determine if Spanish consumers were able to detect differences among eight commercial ‘natillas’ and to obtain data on consumers perception of the sensory characteristics of this products. | - |
| dc.description | MEC Proyecto AGL 2003-0052 | - |
| dc.format | 72066 bytes | - |
| dc.format | 2459 bytes | - |
| dc.format | application/pdf | - |
| dc.format | text/plain | - |
| dc.language | eng | - |
| dc.rights | openAccess | - |
| dc.subject | dairy desserts | - |
| dc.subject | sensory evaluation | - |
| dc.title | Sensory evaluation of vanilla dairy desserts by free choice profile | - |
| dc.type | Presentación | - |
| Appears in Collections: | Digital Csic | |
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.