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Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period
buffalo milk cheese chemical analyses storage period sensory profile flavour
2013/2/24
Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, ...
The aim of this study was to produce low calorie cake, by replacing Fat or sugar or fat and sugar together (fat-sugar) in cake with different levels (0, 25, 50 and 75%) of artichoke (as fat replacer),...
Quality Evaluation and Acceptability of Soy-yoghurt with Different Colours and Fruit Flavours
Soy-yoghurt fruit flavours acceptability
2008/11/1
The effects of different flavouring/colouring agents and fruits on the quality and acceptability of stirred soy-yoghurt were studied. Soy-yoghurts flavoured with strawberry, vanilla, orange, orange fr...