Development of a Non-dairy Avocado Pudding Using Soy Protein Isolate and Chia Seeds
Author:
Affiliation:
1. Department of Food Science and nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
Funder
not funded
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2023.2273394
Reference74 articles.
1. High Soluble-Fiber Pudding: Formulation, Processing, Texture and Sensory Properties
2. Impact of Rice Pudding on Preschool-Aged Children’s Health: an Overview of a Pilot Study
3. Ahmed, A. S. (2018). Strengthening intellectual property rights (IPR) in halal techniques and transfer it as know-how. Proceedings of the International Conference on Halal Innovations in Products and Services, Thailand, 1–117.
4. Alleyne, N. (2013). Consumer perception of the health benefits of avocado and a sensory evaluation of consumer acceptance of an avocado flavoured ice-cream. Jamaica, West Indies: The University of the West Indies.
5. The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction
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