Designing and development of food structure with high acceptance based on the consumer perception

Isaías, RicardoFrias, AnaRocha, CéliaMoura, Ana Pinto deCunha, Luís Miguel2022-12-292022-12-292022Isaías, R., Frias, A., Rocha, C. R., Moura, A. P., & Cunha, L. M. (2022). Designing and development of food structure with high acceptance based on the consumer perception. In M. Cerqueira, & L. P. Castro (Eds), Food structure engineering and design for improved nutrition, health and well-being (399-414). Reino Unido: Elsevier Science & Technology. (ISBN: 978-0-323-85513-6; https://doi.org/10.1016/B978-0-323-85513-6.00013-X).978-0-323-85513-6http://hdl.handle.net/10400.2/12837engDesigning and development of food structure with high acceptance based on the consumer perceptionbook parthttps://doi.org/10.1016/B978-0-323-85513-6.00013-X