STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE
In this paper we focus on the results of a study regarding the evaluation of the sensory characteristics and consumers’ acceptance of unsweetened yoghurt with carrot juice. The yoghurts were obtained considering three carrot juice levels (10%, 20% and 30%, respectively) and two starter cultures. Car...
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| Auteurs principaux: | , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Stefan cel Mare University of Suceava
2017
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| Accès en ligne: | https://doaj.org/article/54e76826231e4acba35c5f24b9f1937a |
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