Search Results - SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT

1

by Cristina Dini Staliano
Published 2012

Subjects: “... Dairy-based spread product ...”

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2

$Desenvolvimento de queijo Minas frescal probiótico com \'Lactobacillus acidophilus\' e \'Bidifobacterium lactis\' isolados e em co-cultura$

by João Henrique Alarcon Alegro
Published 2003

Subjects: “... dairy food/technology ...”

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3

by Daniel Massayuki Kakinoki
Published 2010

Subjects: “... Functional foods ...”

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4

by Antonio Diogo Silva Vieira
Published 2013

Subjects: “... Functional foods ...”

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5

by Clara Simone dos Santos
Published 2016

Subjects: “... Functional foods ...”

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6

by Sabrina Barros de Mattos Corrêa
Published 2006

“...), Lactobacillus paracasei subsp. paracasei (T3) and B. longum + L. paracasei (T4). The products were sensory...”

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7

by Natalia Silva Matias
Published 2011

“.... The products were stored at 4 ± 1 °C and subjected to sensory evaluation (acceptability test, using an hedonic...”

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8

by Clara Mitia de Paula
Published 2012

“..., a goat milk cream was developed to be used in the product. Next, tests were conducted for the ice...”

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9

by Cínthia Hoch Batista de Souza
Published 2010

“... the sensory quality of products, since no significant differences between formulations after 7 and 14 days...”

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