SENSORY EVALUATION OF YOGURT IN VARIOUS SUGAR CONCENTRATION
<p>The purpose of this study was to determine the hedonic test of various concentrations of sugar in UHT milk with the help of Lactobacillus casei in making yogurt on the color, aroma, taste, and thickness of the resulting yogurt. In this study, there are treatment factors, namely the concentr...
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| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Department of Food Technology
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/ba1836fb0efa404e96c6406293aa8059 |
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