Sensory perception of the fermented goat milk: potential application of the DSC method

Abstract Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers’ expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2016-09, Vol.36 (3), p.406-412
Hauptverfasser:	BESSA, Martha Eunice de, RODARTE, Miriam Pereira, OTÊNIO, Marcelo Henrique, STRINGHETA, Paulo Cesar, OLIVEIRA, Juliana Mauricio de, BARBOSA, Jucélia Silva, PINTO, Miriam Aparecida de Oliveira
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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