Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content

LWT

Volumn 43, Issue 9, 2010, Pages 1351-1358

  Soukoulis, Christos ^a   Lyroni, Eleni ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Ice cream; Low fat; Overall acceptability; Partial least squares regression (PLSR)

Indexed keywords

COLLOIDS; LEAST SQUARES APPROXIMATIONS; OILS AND FATS;

CONSUMER ACCEPTABILITY; FAT CONTENTS; ICE CREAMS; LOW FAT; MILK FATS; OVERALL ACCEPTABILITY; PARTIAL LEAST SQUARE REGRESSION; PARTIAL LEAST SQUARES MODELS; PROBIOTICS;

PRODUCT DESIGN;

EID: 77954029407     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.05.006     Document Type: Article

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