Sensory perception of the fermented goat milk: potential application of the DSC method
Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers’ expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of D...
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| Pubblicato in: | Ciência e Tecnologia de Alimentos |
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| Autori principali: | , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2016
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| Soggetti: | |
| Accesso online: | https://www.redalyc.org/articulo.oa?id=395948027004 |
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