Development of Nano Soy Milk through Sensory Attributes and Consumer Acceptability

Nanotechnology is currently applied in food processing and packaging in the food industry. Nano encapsulation techniques could improve sensory perception and nutrient absorption. The purpose of this study was to identify the sensory characteristics and consumer acceptability of three types of commer...

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Detalles Bibliográficos
Autores principales: Ju, Seyoung, Song, Sooji, Lee, Jeongnam, Hwang, Sungwon, Lee, Yoonmi, Kwon, Yongseok, Lee, Yuyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701822/
https://www.ncbi.nlm.nih.gov/pubmed/34945565
http://dx.doi.org/10.3390/foods10123014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701822/
https://www.ncbi.nlm.nih.gov/pubmed/34945565
http://dx.doi.org/10.3390/foods10123014

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