Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour
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DOI: 10.1590/1678-457x.27716
Abstract: Abstract Quinoa can be used as a functional ingredient in food formulations. The aim of this study was to evaluate the effects on proximate composition, stability during storage, texture and consumer acceptability of yogurts supplemented… read more here.
Keywords: consumer acceptability; texture consumer; yogurts supplemented; acceptability yogurts ... See more keywords