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- W4376257002 abstract "The sensory attributes of natural yoghurts are fundamentally affected by the starter cultures used and the fermentation process. Changing consumer trends and preferences have led to a great diversity of sweetened and flavoured yoghurts and yoghurt products on the market with unique sensory profiles. This chapter addresses the main applications of sensory analysis in relation to natural yoghurt (set and stirred type) and related products such as concentrated, flavoured, drinking and frozen yoghurts. The role and application of sensory analysis methodology in the development of these products is discussed and illustrated with examples." @default.
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- W4376257002 date "2023-05-12" @default.
- W4376257002 modified "2023-10-17" @default.
- W4376257002 title "Sensory Profile of Yoghurt and Related Products" @default.
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- W4376257002 doi "https://doi.org/10.1002/9781119619383.ch7" @default.
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