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| Sólo usuarios FAUBA | Antmann, G., Ares, G., Varela, P., Salvador, A., Coste, B., & Fiszman, S. M. (2011). " Consumers' creaminess concept perception : a cross-cultural study in three Spanish-speaking countries". Journal of Texture Studies‚ 42‚ (1)‚ p.50-60. |
| Sólo usuarios FAUBA | Antmann, G., Ares, G., Varela, P., Salvador, A., Coste, B., & Fiszman, S. M. (2011). " Consumers' texture vocabulary : results from a free listing study in three Spanish-speaking countries". Food Quality and Preference‚ 22‚ (1)‚ p.165-172. |
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| Sólo usuarios FAUBA | Ares, G., Jaeger, S. R., Antúnez, L., Vidal, L., Giménez, A. M., Coste, E. B., Picallo, A., & Castura, J. C. (2015). " Comparison of TCATA and TDS for dynamic sensory characterization of food products". Food Research International‚ (78)‚ p.148-158. |
| Sólo usuarios FAUBA | Ares, G., Castura, J. C., Antúnez, L., Vidal, L., Giménez, A., Coste, B., Picallo, A., Beresford, M. K., Chheang, S. L. , & Jaeger, S. R. (2016). " Comparison of two TCATA variants for dynamic sensory characterization of food products". Food Quality and Preference‚ 54‚ p.160-172. |
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