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Publications by Mitsuyo HORI

Sensory Evaluation of Commercial Yogurt

Japanese Journal of Sensory Evaluation

English

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Microbiological, Physicochemical and Sensory Characterization of Commercial Yogurt With Plum Pulp.

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

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Comparisons of Commercial Frozen Yogurt With Ksu Formulation

Kansas Agricultural Experiment Station Research Reports

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Physical-Chemical, Microbiological and Sensory Properties of Fructooligosaccharides Enriched Yogurt

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Physicochemical and Sensory Quality of Yogurt Incorporated With Pectin From Peel ofCitrus Sinensis

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A Resistant-Starch Enriched Yogurt: Fermentability, Sensory Characteristics, and a Pilot Study in Children

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Yogurt Kering Sebagai Starter Pada Pembuatan Yogurt

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Correction: Relating Rheology and Tribology of Commercial Dairy Colloids to Sensory Perception

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Camu-Camu (&Lt;i>Myrciaria Dubia</I> HBK): Yogurt Processing, Formulation, and Sensory Assessment

American Journal of Analytical Chemistry

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