Acceptance of calorie-reduced yoghurt: Effects of sensory characteristics and product information
- 31 January 2010
- journal article
- research article
- Published by Elsevier BV in Food Quality and Preference
- Vol. 21 (1), 13-21
- https://doi.org/10.1016/j.foodqual.2009.07.003
Abstract
No abstract availableKeywords
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