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Consumer perception and sensory profile of probiotic yogurt with added sugar and reduced milk fat.
Dias, P G I; Sajiwani, J W A; Rathnayaka, R M U S K.
Afiliação
  • Dias PGI; Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, P. O. Box 02, Belihuloya, Sri Lanka.
  • Sajiwani JWA; Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, P. O. Box 02, Belihuloya, Sri Lanka.
  • Rathnayaka RMUSK; Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, P. O. Box 02, Belihuloya, Sri Lanka.
Heliyon ; 6(7): e04328, 2020 Jul.
Article em En | MEDLINE | ID: mdl-32671253
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2020 Tipo de documento: Article