Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques

Journal of Sensory Studies

Volumn 25, Issue 3, 2010, Pages 371-389

  Mondragón Bernal, Olga ^a   Rodrigues, Maria Isabel ^a   André Bolini, Helena Maria ^a   Maugeri, Francisco ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

BIFIDOBACTERIUM; EXPERIMENTAL DESIGN; FERMENTED FOODS; OFF-FLAVORS; PREDICTIVE MODELS; SENSORY ANALYSIS; SOY MILK; SUCROSE CONCENTRATION;

ACETIC ACID; BEVERAGES; OPTIMIZATION; STATISTICS; SUGAR (SUCROSE);

FLAVOR COMPOUNDS;

BIFIDOBACTERIUM; GLYCINE MAX;

EID: 77955991569     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2009.00265.x     Document Type: Article

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