Temporal sensory characterization of yoghurt formulated with natural sweeteners and fruit puree using multiple-intake temporal check-all-that-apply and multi-block response surface methodology-Reference-Cited by-同舟云学术

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Temporal sensory characterization of yoghurt formulated with natural sweeteners and fruit puree using multiple-intake temporal check-all-that-apply and multi-block response surface methodology

Published:2024-07 Issue: Volume:154 Page:105902
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Chadha Diksha^ORCID,Hamid Nazimah,Kantono Kevin

Publisher

Elsevier BV

Reference48 articles.

1. Application of response surface methodology and central composite rotatable design for modeling the influence of some operating variables of a multi-gravity separator for coal cleaning;Aslan;Fuel,2007

2. Physiochemical, rheological, microstructural, and antioxidant properties of yogurt using monk fruit extract as a sweetener;Ban;Journal of Dairy Science,2020

3. Beef quality perception at the point of purchase: A study from Portugal;Banović;Food Quality and Preference,2009

4. Correlation of descriptive and consumer panel flavor ratings for commercial prestirred strawberry and lemon yogurts;Barnes;Journal of Dairy Science,1991

5. Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products;Bouteille;Food Quality and Preference,2013

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