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...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | article |
| Language: | EN |
| Published: |
Stefan cel Mare University of Suceava
2017
|
| Subjects: | |
| Online Access: | https://doaj.org/article/54e76826231e4acba35c5f24b9f1937a |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|