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Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat
The objective of this study was to determine the effect of different milk fat (MF, 0%, 1.5%, 3.3% (w/w)) or added sugar (AS, 0%, 3.5%, 7% (w/w)) levels on the sensory properties and consumer acceptability of probiotic set yogurts fermented by Streptococcus thermophilus, Bifidobacterium bifidum, and...
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| Published in: | Heliyon |
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| Main Authors: | , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Elsevier
2020
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7339062/ https://ncbi.nlm.nih.gov/pubmed/32671253 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2020.e04328 |
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