Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale

International Journal of Dairy Technology

Volumn 72, Issue 3, 2019, Pages 388-394

  García Gómez, Belén ^a   Romero Rodríguez, Ángeles ^a   Vázquez Odériz, Lourdes ^a   Muñoz Ferreiro, Nieves ^a   Vázquez, Manuel ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Acceptance index; Preference; Risk opportunity; Sensory quality; Transglutaminase; Yoghurt

Indexed keywords

EID: 85065039993     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12595     Document Type: Article

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