Characterization and Sensory Evaluation of a Novel Grapefruit Beverage Made with Lactose‐Free Demineralized Milk Permeate
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DOI: 10.1111/jfpe.12313
Abstract: A variety of fruit beverage formulations using demineralized milk permeates hydrolyzed with β-galactosidase and mixed with concentrated grapefruit juice, sugar and pectin were evaluated for sensory criteria (appearance, aroma, mouthfeel, taste and after taste) and… read more here.
Keywords: taste; grapefruit; milk permeate; demineralized milk ... See more keywords