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Sensory analysis of soy yogurt and frozen soy yogurt produced from rapid-hydration hydrothermal-cooked soy milk.

Author(s) : TUITEMWONG P., ERICKSON L. E., FUNG D. Y. C., SETSER C. S., PERNG S. K.

Type of article: Article

Summary

Effects of flavouring and freezing on the sensory properties of soy yogurt. Comparison to the organoleptic properties of cow's milk yogurt. Results of sensory analysis carried out with American and Asian consumers are presented.

Details

  • Original title: Sensory analysis of soy yogurt and frozen soy yogurt produced from rapid-hydration hydrothermal-cooked soy milk.
  • Record ID : 1994-2347
  • Languages: English
  • Source: J. Food Qual. - vol. 16 - n. 3
  • Publication date: 1993

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