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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Publicat a:	Ciência e Tecnologia de Alimentos
Autors principals:	Martha Eunice de BESSA, Miriam Pereira RODARTE, Marcelo Henrique OTÊNIO, Paulo Cesar STRINGHETA, Juliana Mauricio de OLIVEIRA, Jucélia Silva BARBOSA, Miriam Aparecida de Oliveira PINTO
Format:	Artigo
Idioma:	Inglês
Publicat:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Matèries:	Agrociencias
Accés en línia:	https://www.redalyc.org/articulo.oa?id=395948027004
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