Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Yi Jing Thun"'
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100110- (2022)
Sugar is one of the key factors affecting sensory perception and consumers’ acceptance towards healthy foods and beverages. This study aimed to determine the sensory characteristics of three sugar reduced yoghurt drinks [0S0.02T0.6P, 2S0.02T0.3P, 4
Externí odkaz:
https://doaj.org/article/17adb70aa5214fcaa29465dc2c33fd71
Publikováno v:
Nutrition & Food Science. 53:162-177
Purpose Prevention of chronic diseases by means of dietary modification can be achieved by consuming healthier foods with lower sugar content. However, reducing sugar content causes significant impact on the sensory quality and consumers’ acceptanc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61cc07c97ae6e48a90f1fdd239ad5b23
https://doi.org/10.1108/nfs-02-2022-0051
https://doi.org/10.1108/nfs-02-2022-0051