Changes in expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure

Journal of Dairy Science

Volumn 97, Issue 5, 2014, Pages 2610-2618

  Costa, M P ^a   Balthazar, C F ^a   Franco, R M ^a   Marsico E T ^a   Cruz, A G ^b   Conte Junior, C A ^a  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Acceptance; Caprine milk; Familiarity; Lactobacillus acidophilus

Indexed keywords

CAPRA; CAPRA HIRCUS; LACTOBACILLUS ACIDOPHILUS;

PROBIOTIC AGENT; YOGHURT;

ADULT; ANIMAL; BRAZIL; CHEMISTRY; FEMALE; GOAT; HUMAN; MALE; MIDDLE AGED; MILK; RANDOMIZATION; TASTE; YOUNG ADULT;

ADULT; ANIMALS; BRAZIL; FEMALE; GOATS; HUMANS; MALE; MIDDLE AGED; MILK; PROBIOTICS; RANDOM ALLOCATION; TASTE PERCEPTION; YOGURT; YOUNG ADULT;

EID: 84899077267     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7617     Document Type: Article

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