Showing 1 - 6 results of 6 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 1.74s Refine Results
  1. 1
    Evaluation of the Addition of Oats, Mango and Stevia in Yogurt Made from Mixtures of Goat’s and Cow’s Semi-Skimmed Milk
    Subjects: “...Food storage...”
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    Article
  2. 2
    Develop of a Sweet Cookie with toasted sesame and ground
    “..., it has high content of calcium and the presence iron, magnesium and zinc, what makes it a functional food...”
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    Article
  3. 3
    ELABORACIÓN DE PASTAS ALIMENTICIAS ENRIQUECIDAS A PARTIR DE HARINA DE QUINUA (Chenopodium quinoa wild.) Y ZANAHORIA (Daucus carota) ELABORACAO DE PASTA ALIMENTICIA ENRIQUECIDA A PARTIR DE FARINHA DE QUINUA (Chenopodium quinoa wild.) E CENOURA (Daucus carota) PRODUCTION OF FOOD PASTAS ENRICHED FROM QUINUA's (Chenopodium quinoa wild.) FLOUR AND CARROT (Daucus carota)
    by M ASTAÍZA, L RUÍZ, A ELIZALDE
    Published 2010-06-01
    “... in quality there was evaluated the quality of boiling, chemical composition and sensory quality of the pastas...”
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    Article
  4. 4
    Elaboración de pasta untable a partir de recortes de pota (Dosidicus gigas) en envase ¼ club
    “... was summited to the sensory evaluation of 40 panelists, presenting between these a good sensory acceptability...”
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    Article
  5. 5
    Utilization of rubas (ullucus tuberosus) as an alternative in the preparation and characterization of yogurt
    by Ricardo A. Parra
    Published 2015-01-01
    “... consumption through the development of new products based on this tuber. The objective of this work...”
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    Article
  6. 6
    Evaluación de las Características Físico-Químicas, Microbiológicas y Sensoriales de un Yogur Elaborado con Sucralosa y Estevia
    by J. Reyes, F. Ludeña
    Published 2015-09-01
    “... an attractive niche market for the food industry. The main objective of this work was to develop a yogurt...”
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    Article
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