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Laudiane Justo Sant’anna
Laudiane Justo Sant’anna
Universidade Federal do Espírito Santo
Chemistry
Food science
Sensory system
salt content
Sodium
2
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How much can sodium chloride be substituted for potassium chloride without affecting the sensory acceptance of cracker-type biscuits?
2021
Food Research International
Cirila Ionara Almeida Araújo
Laudiane Justo Sant’anna
Eduardo da Silva Moreira
Matheus Custódio de Paula
Suzana Maria Della Lucia
Raquel Viera de Carvalho
Sérgio Henriques Saraiva
Rondinelli Moulin Lima
Tarcísio Lima Filho
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Determination of hedonic thresholds by varying three stimuli
2021
Food Research International
Cirila Ionara Almeida Araújo
Laudiane Justo Sant’anna
Eduardo da Silva Moreira
Lara Lima Cornejo
Suzana Maria Della Lucia
Raquel Viera de Carvalho
Sérgio Henriques Saraiva
Tarcísio Lima Filho
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