Effect of Sugar and Acid on the Acceptability of Frozen Yogurt to a Student Population

Journal of Dairy Science

Volumn 77, Issue 5, 1994, Pages 1232-1238

  Guinard, J X ^a   Little, C ^a   Marty, C ^a   Palchak, T R ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

acceptability; acidity; frozen yogurt; MF; milk fat; response surface methodology; RSM; sugar; TA; titratable acidity

Indexed keywords

CARBOHYDRATE; FRUCTOSE; GLUCOSE; LACTIC ACID; LACTIC ACID DERIVATIVE; SUCROSE; YOGHURT;

ADOLESCENT; ADULT; ARTICLE; FEMALE; FOOD PREFERENCE; FREEZING; HUMAN; MALE; PH; SEX DIFFERENCE;

ADOLESCENT; ADULT; CARBOHYDRATES; FEMALE; FOOD PREFERENCES; FREEZING; FRUCTOSE; GLUCOSE; HUMANS; HYDROGEN-ION CONCENTRATION; LACTATES; LACTIC ACID; MALE; SEX FACTORS; SUCROSE; YOGURT;

EID: 0028431746     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(94)77062-4     Document Type: Article

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