Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice

Journal of Dairy Science

Volumn 96, Issue 7, 2013, Pages 4160-4172

  Cliff, M A ^a   Fan, L ^b   Sanford, K ^b   Stanich, K ^a   Doucette, C ^b   Raymond, N ^b  

^a SUMMERLAND RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b Atlantic Food and Horticulture Research Centre ^*  (Canada)

Author keywords

Carrot juice yogurt; Consumer acceptance; Descriptive analysis; Probiotic

Indexed keywords

PROBIOTIC AGENT; YOGHURT;

ARTICLE; ASIA; BEVERAGE; CANADA; CARROT; COLOR; CONSUMER; ETHNIC GROUP; ETHNOLOGY; FERMENTATION; HUMAN; MICROBIOLOGY; SENSATION; TASTE;

ASIA; BEVERAGES; CANADA; COLOR; CONSUMER SATISFACTION; DAUCUS CAROTA; ETHNIC GROUPS; FERMENTATION; HUMANS; PROBIOTICS; SENSATION; TASTE; YOGURT;

DAUCUS CAROTA;

EID: 84879318059     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-6287     Document Type: Article

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