Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics
Consumer demand for healthy foods has been increasing for a few decades. In the formulations of their low-fat products, most food manufacturers use artificial aroma and texturing agents. However, the additives used are often judged negatively by consumers. Fermented ingredients with aromatic and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Journal of Pure and Applied Microbiology
2018-09-01
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| Series: | Journal of Pure and Applied Microbiology |
| Subjects: | |
| Online Access: | https://microbiologyjournal.org/development-of-a-fermented-dairy-product-as-an-ingredient-to-be-added-to-low-fat-bakery-goods-instrumental-and-sensory-analyses-of-textural-and-aromatic-characteristics/ |