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Consumer Acceptance of Baked Products
Containing Various Probiotic Strains
Jessie Payne, Danielle Bellmer, Brooke Holt
Development of a Tactile Vocabulary Based on Suitability and Perceptual Intensity
Toshiki Ikejima, Koji Mizukoshi, Yoshimune Nonomura
Consumers' Expectations of Liking, Emotional, Conceptual and Sustainability Characteristics of Dairy, Plant-Based and Sustainable Yoghurts
S. R. Jaeger, S. L. Chheang, F. Llobell, A. V. Cardello