https://www.selleckchem.com/pr....oducts/kartogenin.ht
The food industry has a consumer market with growing interest in modified products, so this study aimed to evaluate consumer acceptance and characterize the temporal profile of traditional and lactose-free "low calorie chocolate ice creams". Six different samples were produced three formulated with traditional whole milk sweetened with sucrose, sucralose and stevia and three formulated with lactose-free whole milk, also sweetened with the same sweeteners. Time-intensity analysis, temporal dominance of sensation and acceptance analysi
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