Publicação
Sensory evaluation of starch-free low-fat dairy spread formulations
| dc.contributor.author | Melo, A. | |
| dc.contributor.author | Magalhães, I. | |
| dc.contributor.author | Correia, D. | |
| dc.contributor.author | Pintado, M. | |
| dc.date.accessioned | 2026-01-23T09:26:35Z | |
| dc.date.available | 2026-01-23T09:26:35Z | |
| dc.date.issued | 2025-12-11 | |
| dc.description.abstract | 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. | eng |
| dc.identifier.citation | 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. | |
| dc.identifier.doi | 10.34632/4595f1b1-f425-4d3b-bd2b-a23a486afd48 | |
| dc.identifier.other | 4595f1b1-f425-4d3b-bd2b-a23a486afd48 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/56658 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.rights.uri | N/A | |
| dc.title | Sensory evaluation of starch-free low-fat dairy spread formulations | eng |
| dc.type | conference poster not in proceedings | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 1 | |
| oaire.citation.startPage | 1 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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