Palavra-chave: SENSORY EVALUATION

SOYAMILK WATERMELON FRUITS CHOCOLATE GLUTEN FREE PROBIOTICS HEDONIC SCALE PURCHASE INTENTION LABELLING PROBIOTIC CHEESE BRAZIL WILLINGNESS TO BUY IRRADIATION CONSUMERS CONSUMER BEHAVIOR CHEESE PREFERENCE MAPPING COCONUT WATER CONSUMER ATTITUDES SENSORY PROPERTIES RADIATION STREPTOCOCCUS THERMOPHILUS PROTEIN HYDROLISIS ORGANIC FOOD PINEAPPLE WALL MATERIAL EXPECTATION FOOD IRRADIATION LACTOBACILLU ACIDOPHILUS SALMONELLA SOYMILK FRUIT SPRAY DRYING WATERCRESS MUSSEL FLAVOR CLUSTER ANALYSIS