A novel approach to structure generation for texture improvement in a soymilk-dairy gel
The current study attempts to improve the texture properties of a fermented product containing soymilk and milk. Preferred Attribute Elicitation (PAE) was examined as a novel sensory methodology for extracting important attributes influencing consumer liking. This method was applied on commercial yo...
| Main Author: | |
|---|---|
| Other Authors: | |
| Language: | en |
| Published: |
2012
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10214/3933 |