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Sensory evaluation of starch-free low-fat dairy spread formulations
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Resumo(s)
The growing demand for healthier food products has stimulated the development of fat-reduced dairy spreads with improved nutritional profiles and sensory acceptance. This study aimed toevaluate the sensory properties of low-fat butter formulations without the use of modified corn starch.
Descrição
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Contexto Educativo
Citação
Melo, A., Magalhães, I., Correia, D., & Pintado, M. (2025). Sensory evaluation of starch-free low-fat dairy spread formulations. 1-1. Poster session presented at 11th International CONGRESS of Food Technologists, Biotechnologists and Nutritionists, Zagreb, Croatia.
Editora
Licença CC
Sem licença CC