Sensory evaluation of different drinks formulated from dahi (Indian Yogurt) powder using fuzzy logic

Journal of Food Processing and Preservation

Volumn 36, Issue 1, 2012, Pages 1-10

  Routray, Winny ^a   Mishra, H N ^b  

^a MCGILL UNIVERSITY   (Canada)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

FUZZY ANALYSIS; GUAR GUMS; LOCUST BEAN GUM; OVERALL ACCEPTABILITY; POWDER-BASED; QUALITY ATTRIBUTES; SENSORY ATTRIBUTES; SENSORY EVALUATION; SENSORY QUALITIES; SENSORY SCORES; STANDARD PROCEDURES;

BEVERAGES; COLOR; DAIRY PRODUCTS; DROPS; FLAVOR COMPOUNDS; FUZZY LOGIC; WATER QUALITY;

QUALITY CONTROL;

CYAMOPSIS TETRAGONOLOBA;

EID: 84856224745     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00545.x     Document Type: Article

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