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- Tavares‐Filho, Elson Rogerio, et al. Show all 4 Authors
- Journal of food science 2019 v.84 no.9 pp. 2628-2637
- Stevia; beverage industry; bitterness; coffee (beverage); decaffeination; hedonic scales; odors; sensation; sensory evaluation; sucralose; sucrose; sweetness; texture
- ... Several factors have led to an increase in the consumption of sweeteners in substitution of sucrose. Studies on the behavior and the sensory properties of sweeteners are relevant, once they provide knowledge about both the adequate sweetener concentration with a sweetness equivalence to a sucrose‐sweetened product and the possible sensory changes of the product. The addition of stevia with differe ...