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Exploring New and Modified Rejection-Type Thresholds Using Cricket Snack Crackers
Recently, sensory threshold concepts have been expanded to include affective perceptions of foods and beverages, especially measures of product rejection; however, each threshold interpretation depends largely on the methodology employed. By substituting cricket powder for whole-wheat flour in snack...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598589/ https://www.ncbi.nlm.nih.gov/pubmed/32987686 http://dx.doi.org/10.3390/foods9101352 |