Erick Saldaña, Karina Eduardo, Jhony Mayta-Hancco, Nils Leander Huamán-Castilla, Elias Escobedo-Pacheco
{"title":"Application of Sensory and Consumer Science for the Development of Novel Food Products","authors":"Erick Saldaña, Karina Eduardo, Jhony Mayta-Hancco, Nils Leander Huamán-Castilla, Elias Escobedo-Pacheco","doi":"10.1007/s43555-024-00027-7","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":508924,"journal":{"name":"Current Food Science and Technology Reports","volume":"231 5‐6","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Food Science and Technology Reports","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/s43555-024-00027-7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}