Exploring the sensory properties of buffalo ( <i>Bubalus bubalis</i> ) milk custards through a consumer‐based study performed with children-Reference-Cited by-同舟云学术

Exploring the sensory properties of buffalo ( Bubalus bubalis ) milk custards through a consumer‐based study performed with children

Published:2022-11-11 Issue:1 Volume:76 Page:252-260
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Vasile Franco Emanuel¹²^ORCID,Hryczyñski Lis Marlene¹,Fernandez Andrea Beatriz¹,Bustos Leandro Fabián¹,Romero Ana María¹,Mazzobre María Florencia²

Affiliation:

1. Instituto de Investigaciones en Procesos Tecnológicos Avanzados (INIPTA, CONICET ‐ UNCAUS). Comandante Fernández 755 Presidencia Roque Sáenz Peña, 3700 Chaco Argentina

2. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ) CONICET – Universidad de Buenos Aires Intendente Güiraldes 2160 CP 1428 Buenos Aires Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Fondo para la Investigación Científica y Tecnológica

Universidad de Buenos Aires

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12916

Reference25 articles.

1. Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt