Improving sensory and quality properties of yogurts from goat's milk./Shunekeyeva, А. А.

Improving sensory and quality properties of yogurts from goat's milk./Shunekeyeva, А. А.

http://elib.wku.edu.kz/en/lib/document/STAT2/204C8EFA-5EEF-448C-9C6F-4141E63A7B9F/

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Shunekeyeva, А. А.
    Improving sensory and quality properties of yogurts from goat's milk. [Текст] / А. А. Shunekeyeva, M. K. Alimardanova, A. A. Majorov, G. S. Yeszhanov, O. V. Koltyugina // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №2. - P. 120-127
ББК 36

Рубрики: Пищевое производство

Кл.слова (ненормированные):
blackthorn fruits -- cherry -- goat milk -- nutritional value -- sensory properties -- yogurt
Аннотация: The overall acceptability decreases when adding the non-roasted amaranth flour in a product. The main weakness of this study was the paucity of size of our panel (10 people). With a small sample size, caution must be applied, as the findings might not be transferable to show objective data.
Держатели документа:
WKU
Доп.точки доступа:
Alimardanova, M. K.
Majorov, A. A.
Yeszhanov, G. S.
Koltyugina, O. V.

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