Characterization of pine bud syrup and its effect on physicochemical and sensory properties of kefir

CYTA - Journal of Food

Volumn 14, Issue 2, 2016, Pages 213-218

  Semeniuc, Cristina Anamaria ^a   Rotar, Ancuţa ^a   Stan, Laura ^a   Pop, Carmen Rodica ^a   Socaci, Sonia ^a   Mireşan, Vioara ^a   Muste, Sevastia ^a  

^a UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

Author keywords

fortification; kefir; physicochemical properties; processing; sensory analysis

Indexed keywords

MICA; PROCESSING; SILICATE MINERALS;

ANTI-OXIDANT ACTIVITIES; FAT CONTENTS; FORTIFICATION; KEFIR; OVERALL ACCEPTABILITY; PHYSICOCHEMICAL PROPERTY; SENSORY PROPERTIES; TOTAL SOLIDS;

SENSORY ANALYSIS;

EID: 84945231439     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2015.1085905     Document Type: Article

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