Comparison of three sensory characterization methods based on consumer perception for the development of a novel functional cereal-based dessert
Milk can be modified by several processes to yield numerous kinds of food products with specific functional properties besides increasing the food value. This study aimed to evaluate the effect of various concentration of cereal flours (10–16%), inulin (6 and 8%) and sugar (2 and 4%) on sensory char...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2017-08-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | http://www.aimspress.com/agriculture/article/1573/fulltext.html |