Nutritional and sensory quality of stirred soursop (Annona muricata L.) yoghurt

International Journal of Food Sciences and Nutrition

Volumn 55, Issue 5, 2004, Pages 407-414

  Lutchmedia, Maria ^a   Ramlal, Reshma ^a   Badrie, Neela ^a   Chang Yen, Ivan ^a  

^a UNIVERSITY OF THE WEST INDIES   (Trinidad and Tobago)

Author keywords

[No Author keywords available]

Indexed keywords

ANNONA MURICATA EXTRACT; CALCIUM; PHOSPHORUS; ZINC;

ANNONA; AROMA; ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; NECTAR; NONHUMAN; NUTRITIONAL VALUE; PALATABILITY; PROTEIN CONTENT; SCORING SYSTEM;

ANNONA; CONSUMER SATISFACTION; FEMALE; FOCUS GROUPS; FOOD ANALYSIS; FOOD HANDLING; FOOD PREFERENCES; FRUIT; HUMANS; LACTOBACILLUS; MALE; NUTRITION PHYSIOLOGY; TASTE; YOGURT;

ANNONA; ANNONA MURICATA;

EID: 8844240704     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480400002800     Document Type: Article

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