A Pilot Study on Sensory Evaluation of Commercial Yogurt Products by Italian Middle School Pupils
Author:
Affiliation:
1. Department of the Science of Agriculture, Food, Natural Resources and Engineering, University of Foggia, 71122 Foggia, Italy
2. Comprehensive Institute “Foscolo-Gabelli”, 71121 Foggia, Italy
Publisher
MDPI
Link
https://www.mdpi.com/2673-9976/26/1/72/pdf
Reference17 articles.
1. Chang, M.Y., Huang, C.C., Du, Y.C., and Chen, H.S. (2022). Choice Experiment Assessment of Consumer Preferences for Yogurt Products Attributes: Evidence from Taiwan. Nutrients, 14.
2. The nutrition and health benefits of yogurt;McKinley;Int. J. Dairy Technol.,2005
3. Yogurt consumption is associated with higher nutrient intake, diet quality and favourable metabolic profile in children: A cross-sectional analysis using data from years 1–4 of the National Diet and Nutrition Survey, UK;Hobbs;Eur. J. Nutr.,2019
4. Yogurt consumption is associated with better diet quality and metabolic profile in American men and women;Wang;Nutr. Res.,2013
5. Fermented foods, the gut and mental health: A mechanistic overview with implications for depression and anxiety;Aslam;Nutr. Neurosci.,2020
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