1 Test Difference Of Control 2 Acceptability 3 Flavor 4 Lactose
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1. Technological viability of the use of soybean hydro soluble extract in yogurt manufacturing. / Viabilidade tecnolÃgica do uso do extrato hidrossolÃvel de soja na fabricaÃÃo de iogurte
This work was carried out with the objective of evaluating, under the sensorial, physical, physicochemical and microbiological aspects, the use of soybean hydro soluble extract (SHSE) protein in yogurt manufacturing. Yogurts with 0%, 10%, 20% and 30% of soybean hydro soluble extract protein/milk protein were evaluated by the Preference Ranking Test. From the
Publicado em: 2008