Palavra-chave: SENSORY EVALUATION

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