Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage

Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage

During the development of a food product, the application of rapid descriptive sensory methodologies is very useful to determine the influence of different variables on the sensory characteristics of the product under development. The Pivot profile (PP) and a variant of the technique that includes c...

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Bibliographic Details
Main Authors: Marcelo Miraballes, Natalia Hodos, Adriana Gámbaro
Format: Article
Language:English
Published: MDPI AG 2018-02-01
Series:Beverages
Subjects:
whey
pivot profile
CATA
fermented beverage
Online Access:http://www.mdpi.com/2306-5710/4/1/11

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