An Investigation Into the Sensory Properties of Cookies Made With Luffa Seed Powder

Ähnliche Einträge

• Consumer Perception of Plant‐Based Chocolate Bars Using Static and Dynamic Sensory Methodologies
  von: Matthew Code, et al.
  Veröffentlicht: (2025)
• The Cross‐Modal Interaction of White Pepper Included in a Bread Formulation: An Investigation Using Hedonic Scales and Rate‐All‐That‐Apply
  von: Deborah Nash, et al.
  Veröffentlicht: (2025)
• A Preliminary Investigation Into the Use of AI‐Generated Food Images in a Survey Asking About Consumer Perception of Appeal, Naturalness, Healthiness, and Willingness to Consume
  von: Allison Stright, et al.
  Veröffentlicht: (2025)
• An Investigation Into Soup With the Addition of Brown Seaweed (Ascophyllum nodosum) and Red Seaweed (Chondrus crispus) Using Nonconsumers of Seaweed
  von: Allison Stright, et al.
  Veröffentlicht: (2025)
• Temporal and Hedonic Sensory Qualities of Yogurt Enriched With Chia Seeds While Considering Consumer Attitudes and Lifestyles
  von: Beatríz Damiano‐Vásquez, et al.
  Veröffentlicht: (2026)