Sensory perception of the fermented goat milk: potential application of the DSC method

Autor: Marcelo Henrique Otenio, Miriam Pereira Rodarte, Paulo César Stringheta, Martha Eunice de Bessa, Jucélia Silva Barbosa, Juliana Oliveira, Miriam Aparecida de Oliveira Pinto

Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Science and Technology, Vol 36, Iss 3, Pp 406-412
Food Science and Technology, Volume: 36, Issue: 3, Pages: 406-412, Published: 19 SEP 2016
Food Science and Technology v.36 n.3 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers’ expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations hav

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c23fda15f030226f4a2256dda56dbd9b
https://doi.org/10.1590/1678-457x.05315