Development and sensory evaluation of yogurt added of “caviar” of carrot by children
This study aimed investigated to the preparation of yogurt with addition of “caviar” carrot and realize carried out sensory analysis of acceptance by children from elementary school. The “caviar” was prepared using the spherification technique with sodium alginate and added to the beaten-type yogurt...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2015-12-01
|
| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | http://www.revistadoilct.com.br/rilct/article/view/396 |