Consumers' sensory perception and acceptability of Hibiscus drinks: a cross-cultural study in Europe
Monteiro M.J., Costa A.I.A., Fliedel G., Bechoff A., Maraval I., Pintado A.I.E., Cissé M., Pallet D., Tomlins K.I., Pintado M.. 2014. Porto : COST; ESF, 2 p.. Congress on Food Structure Design. Innovation in Food Structure Properties – Relationships. 1, 2014-10-15/2014-10-17, Porto (Portugal).
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Agents Cirad, auteurs de cette publication :
- Maraval Isabelle — Persyst / UMR QUALISUD
- Pallet Dominique — Persyst / UMR QUALISUD