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Physicochemical properties and sensory acceptability of goat’s milk fruit yogurts with mango and banana using accelerated testing
Two types of skimmed (fat 3%) goat’s milk fruit yogurt with mango (YM) and banana (YB) were stored at temperatures of 5 °C, 15 °C and 25 °C for 72 hours. Every 24 hours the pH, titratable acidity, total solids, fat and protein were analyzed. Sensory acceptability was also evaluated with 75 yogurt fr...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidad Nacional de Trujillo
2015-09-01
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| Colecção: | Scientia Agropecuaria |
| Assuntos: | |
| Acesso em linha: | http://www.revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/956 |
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