Whipped yogurt with organic panela and coffee: an innovation for the dairy industry
Abstract Whipped yogurts were developed using organic ingredients, including organic granulated panela (OGP) and organic coffee concentrate (OCC). This study aimed to evaluate the effects of varying levels of OGP (12% and 18%) and OCC (2%, 3%, and 4%) on the physicochemical properties and sensory ac...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2025-04-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100409&lng=en&tlng=en |
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