Sensory Characteristics and Relative Sweetness of Tagatose and Other Sweeteners
- Author
- FUJIMARU, Tomomi1 ; PARK, Jin-Hee2 ; LIM, Juyun1
[1] Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331, United States
[2] CJ Foods R & D, Seoul, Korea, Republic of - Source
Journal of food science. 2012, Vol 77, Num 7-9 ; S323-S328 ; ref : 3/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Wiley, Hoboken, NJ
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- high-potency sweetener natural sweetener rebaudioside A relative sweetness tagatose
- Keyword (fr)
- Edulcorant Naturel Additif alimentaire
- Keyword (en)
- Sweetener Natural Food additive
- Keyword (es)
- Edulcorante Natural Aditivo alimentario
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26450775
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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