Plant and Dairy-Based Yogurts: A Comparison of Consumer Sensory Acceptability Linked to Textural Analysis

por Gupta, Mitali K., Torrico, Damir D., Ong, Lydia, Gras, Sally L., Dunshea, Frank R., Cottrell, Jeremy J.
Publicado 2022

Digital technologies to assess yoghurt quality traits and consumers acceptability

por Gupta, Mitali K, Viejo, Claudia Gonzalez, Fuentes, Sigfredo, Torrico, Damir D, Saturno, Patrizia Camille, Gras, Sally L, Dunshea, Frank R, Cottrell, Jeremy J
Publicado 2022