Physicochemical and sensory characterization of ginger-juice yogurt during fermentation

Food Science and Biotechnology

Volumn 21, Issue 6, 2012, Pages 1541-1548

  Yang, Guo Hao ^a   Guan, Jun Jun ^a   Wang, Jin Shui ^a   Yin, Hai Cheng ^a   Qiao, Fa Dong ^a   Jia, Feng ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

ginger juice; physicochemical property; sensory evaluation; yogurt

Indexed keywords

DAIRY PRODUCTS; FERMENTATION; FOOD ADDITIVES; PHYSICOCHEMICAL PROPERTIES; SENSORY ANALYSIS;

CONSUMER ACCEPTABILITY; GINGER JUICE; PREFERENCE MAPPINGS; SENSORY CHARACTERIZATION; SENSORY PROPERTIES; TITRATABLE ACIDITY; YOGURT;

DAIRIES;

ZINGIBER; ZINGIBER OFFICINALE;

EID: 84871874093     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0205-z     Document Type: Article

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