title: Sensory characteristics and acceptability of lactose-reduced baked custards made with an egg substitute.
authors.affiliation: Department of Human Nutrition, Foods, and Exercise, Virginia Polytechnic Institute and State University, Blacksburg 24061-0430, USA.
authors.forename: V T
authors.initials: VT
authors.lastname: Wu
authors.forename: D
authors.initials: D
authors.lastname: Brochetti
authors.forename: S E
authors.initials: SE
authors.lastname: Duncan
mesh_terms: D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D005260:Female; D005526:Food, Formulated / Q000592:standards*; D006801:Humans; D007787:Lactose Intolerance / Q000178:diet therapy*; D008297:Male; D008875:Middle Aged; D013649:Taste