Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink

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Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink

Purpose: Prevention of chronic diseases by means of dietary modification can be achieved by consuming healthier foods with lower sugar content. However, reducing sugar content causes significant impact on the sensory quality and consumers acceptance towards local healthy products. This study aims to...

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Bibliographic Details
Main Authors:	Thun, Yi Jing, Yan, See Wan, Tan, Chin Ping, Teoh, Wen Xin, Gan, Xin Yue
Format:	Article
Published:	Emerald Publishing 2022
Online Access:	http://psasir.upm.edu.my/id/eprint/106703/

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