Taste-odour interaction as a strategy to reduce sugar in yogurt.

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dc.contributorS S. OIGMAN, Instituto D'Or de Pesquisa e Ensino (IDOR); J. C. ANDRADE, UFRJ; F. R. RODRIGUES, UFRRJ; D. C. R. OLIVEIRA, UFRJ; V. V. FONSECA, UFRJ.
dc.creatorOIGMAN, S. S.
dc.creatorANDRADE, J. C.
dc.creatorRODRIGUES, F. R.
dc.creatorOLIVEIRA, D. C. R.
dc.creatorFONSECA, V. V.
dc.date2015-01-23T11:11:11Z
dc.date2015-01-23T11:11:11Z
dc.date2015-01-23
dc.date2014
dc.date2016-06-28T11:11:11Z
dc.date.accessioned2026-06-30T23:09:21Z
dc.identifierIn: THE ASIAN SENSORY AND CONSUMER RESEACH SYMPOSIUM, 2014, Singapure. SenseAsia 2014. Oxford: Elsevier, 2014. Ref. P1.28.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1006528
dc.identifier.urihttp://hdl.handle.net/123456789/375334
dc.languageeng
dc.rightsopenAccess
dc.subjectAroma de coco
dc.subjectRedução de açúcar
dc.subjectCross-modal interaction
dc.subjectConsumer
dc.subjectCoconut aroma
dc.subjectConsumidor
dc.subjectIogurte
dc.subjectSabor
dc.subjectsweetness
dc.titleTaste-odour interaction as a strategy to reduce sugar in yogurt.
dc.typeResumo em anais e proceedings

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Embrapa Agroindústria de Alimentos (CTAA)