Sensory Evaluation of Moringa- Probiotic Yogurt Containing Banana, Sweet Potato or Avocado

Journal of Food Research
doi 10.5539/jfr.v4n5p165
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Canadian Center of Science and Education

Related search

Sensory Evaluation of Commercial Yogurt

Japanese Journal of Sensory Evaluation
2010English

Probiotic Frozen Yogurt Containing High Protein and Calcium

Kansas Agricultural Experiment Station Research Reports
1996English

Effect of Lactic Acid Bacteria on Antioxidative Activity of Sweet Potato Yogurt.

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2000English

Physicochemical and Sensory Characteristics of Sweet Potato Chips Undergoing Different Cooking Methods

Food Science and Technology
BiotechnologyFood Science
2017English

Nutritional Characteristics and Sensory Evaluation of a Drink Made With Sweet Potato Flour for People With Phenylketonuria

Agroindustrial science
2018English

Quantitative Descriptive Sensory Analysis of Five Different Cultivars of Sweet Potato to Determine Sensory and Textural Profiles

Journal of Sensory Studies
Sensory SystemsFood Science
2010English

Chemical and Technological Evaluation of Some Sweet Potato Varieties

Arab Universities Journal of Agricultural Sciences
2008English

Quality Evaluation and Preparation of Jam From Sweet Potato Cultivars

International Journal of Current Microbiology and Applied Sciences
2017English

Sensory Evaluation and Chemical Composition of Shrikhand Blended With Unripe Banana

FOOD SCIENCE RESEARCH JOURNAL
2015English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy