SENSORY PROFILING OF FUNCTIONAL POWDERS FROM LOCAL INGREDIENTS IN OAT AND SOY BEVERAGES USING ELECTRONIC NOSE AND TONGUE

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-27.2025
Primary Topic
Advanced Chemical Sensor Technologies
Type
article
Field-Weighted Citation Impact
0.00

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article

SENSORY PROFILING OF FUNCTIONAL POWDERS FROM LOCAL INGREDIENTS IN OAT AND SOY BEVERAGES USING ELECTRONIC NOSE AND TONGUE

Advanced Chemical Sensor Technologies
article

SENSORY PROFILING OF FUNCTIONAL POWDERS FROM LOCAL INGREDIENTS IN OAT AND SOY BEVERAGES USING ELECTRONIC NOSE AND TONGUE

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Zero hunger
Openalex Percentile: Top 86%
Advanced Chemical Sensor Technologies
DOIOpen Access PDFOpenAlex
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SENSORY PROFILING OF FUNCTIONAL POWDERS FROM LOCAL INGREDIENTS IN OAT AND SOY BEVERAGES USING ELECTRONIC NOSE AND TONGUE · (2025) | TGRS Research Map | TGRS