Exploring the sensory characteristics of instant potato cream soup using hedonic test and Quantitative Descriptive Analysis (QDA)
Sensory analysis of food products is especially important for improving quality and meeting consumer preferences. Instant potato cream soup is becoming a popular choice in ready-to-eat food markets. This study aimed to identify and analyze the sensory characteristics of instant potato cream soup usi...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
EDP Sciences
2025-01-01
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| Σειρά: | BIO Web of Conferences |
| Διαθέσιμο Online: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/37/bioconf_isotobat2025_04009.pdf |
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