Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis.

UNLABELLED Yogurts differing in fat content, protein content, and casein to whey protein ratio were produced, and structurally as well as sensorially examined. The objective of the current research was to evaluate the predictive value of rheological and particle size measurements concerning sensory appearance and texture attributes in 13 differently… CONTINUE READING