Acidification kinetics, physicochemical properties and sensory attributes of yoghurts prepared from mixtures of goat and buffalo milks
Five formulations of set-type yoghurt were produced using different caprine–bubaline milk ratios. They were investigated in regard to the acidification kinetics, yoghurt composition, rheology and sensory attributes. The acidification profile of all five experimental groups was similar, but the maxi...
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| Principais autores: | , , |
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| Formato: | article |
| Idioma: | English |
| Publicado em: |
Wiley
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/45198 |
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