00960naa a2200325 a 450000100080000000500110000800800410001902400550006010000180011524501060013326000090023950000390024865000110028765000150029865000150031365000120032865300350034065300340037565300160040965300170042565300230044270000140046570000180047970000160049770000140051370000130052770000150054070000170055577300620057220061952020-04-29       2014    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2014.07.0272DOI1 aCADENA, R. S.  aComparison of rapid sensory characterization methodologies for the development of functional yogurts.  c2014  aDOI: 10.1016/j.foodres.2014.07.027  ainulin  aprebiotics  aprobiotics  aIogurte  aCheck-all-that-apply-questions  aPolarized sensory positioning  aPrebiótico  aProbióticos  aProjective mapping1 aCAIMI, D.1 aJAUNARENA, I.1 aLORENZO, I.1 aVIDAL, L.1 aARES, G.1 aDELIZA, R.1 aGIMENÉZ, A.  tFood Research Internationalgv. 64, p.446-455, oct. 2014.