Sensory Characterization and Acceptability of a New Lulo (Solanum quitoense Lam.) Powder-Based Soluble Beverage Using Rapid Evaluation Techniques with Consumers

por Marín-Arroyo, María Remedios, González-Bonilla, Sofía Marcela
Publicado 2022

Dishes Adapted to Dysphagia: Sensory Characteristics and Their Relationship to Hedonic Acceptance

por Merino, Gorka, Marín-Arroyo, Maria Remedios, Beriain, María José, Ibañez, Francisco C.
Publicado 2021