Skim yoghurt with microbial transglutaminase: evaluation of consumer acceptance;Yogur desnatado con transglutaminasa microbiana: evaluación de la aceptación del consumidor

CYTA - Journal of Food

Volumn 17, Issue 1, 2019, Pages 280-287

  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; preference; Sensory evaluation; transglutaminase; yoghurt

Indexed keywords

SENSORY ANALYSIS; TEXTURES;

ACCEPTANCE; CONSUMER ACCEPTANCE; MICROBIAL TRANSGLUTAMINASE; PREFERENCE; SENSORY PROFILES; STATISTICALLY SIGNIFICANT DIFFERENCE; TRANSGLUTAMINASES; YOGHURT;

ADDITIVES;

EID: 85074018957     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2019.1577304     Document Type: Article

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