Sensory characteristics and comparison of commercial plain yogurts and 2 new production sample options

Journal of Food Science

Volumn 80, Issue 12, 2015, Pages S2957-S2969

  Brown, Marissa D ^a   Chambers, Delores H ^b  

^a ConAgra Foods ^*  (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Category review; Descriptive analysis; Flavor; Texture; Yogurt

Indexed keywords

CITRIC ACID; FAT INTAKE; FLAVORING AGENT; YOGHURT;

ANIMAL; CITRUS; COMMERCIAL PHENOMENA; COMPARATIVE STUDY; CONSUMER ATTITUDE; FAT INTAKE; FERMENTATION; FOOD HANDLING; FRUIT AND VEGETABLE JUICE; GREECE; HUMAN; MILK; ORGANIC FOOD; PH; PROCEDURES; TASTE; UNITED STATES;

ANIMALS; CITRIC ACID; CITRUS; COMMERCE; CONSUMER BEHAVIOR; DIETARY FATS; FERMENTATION; FLAVORING AGENTS; FOOD HANDLING; FOOD, ORGANIC; FRUIT AND VEGETABLE JUICES; GREECE; HUMANS; HYDROGEN-ION CONCENTRATION; MILK; TASTE; UNITED STATES; YOGURT;

EID: 85027923893     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13128     Document Type: Article

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