Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia rebaudiana and addition of beta glucan in fruit drinks

Publikation: Forskning - peer reviewTidsskriftartikel

DOI

  • Barbara Vad Andersen
  • Line Ahm Mielby
  • Ida Viemose
    Ida ViemoseDepartment of Food Science, University of CopenhagenDanmark
  • Wender L P Bredie
    Wender L P BredieDepartment of Food Science, University of CopenhagenDanmark
  • Grethe Hyldig
    Grethe HyldigNational Food Institute, DTU
OriginalsprogEngelsk
TidsskriftFood Quality and Preference
Vol/bind58
Sider (fra-til)76-84
Antal sider9
ISSN0950-3293
DOI
StatusUdgivet - jun. 2017

    Forskningsområder

  • stevia rebaudiana, beta glucan, satisfaction, consumer study, hedonics, post-ingestive sensations

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