Sensory evaluation and consumption preferences of high-protein natural yoghurts among students of dietetics

Sensory evaluation and consumption preferences of high-protein natural yoghurts among students of dietetics

Background High-protein yoghurts, are recommended by dieticians as a valuable source of wholesome protein. Consumers’ expectations of yoghurts are intrinsically linked to the perceived quality and health benefits of these products. Objective The aim of this research study was the sensory analysis a...

Full description

Saved in:
Bibliographic Details
Main Authors: Natalia Katarzyna Kuczka, Magdalena Maria Kala, Agnieszka Bielaszka
Format: Article
Language:English
Published: National Institute of Public Health - National Institute of Hygiene 2024-12-01
Series:Roczniki Panstwowego Zakladu Higieny
Subjects:
sensory evaluation
consumption preferences
consumer preferences
high-protein yoghurts
natural yoghurts
Online Access:https://roczniki.pzh.gov.pl/Sensory-evaluation-and-consumption-preferences-of-high-protein-natural-yoghurts-among,196309,0,2.html
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://roczniki.pzh.gov.pl/Sensory-evaluation-and-consumption-preferences-of-high-protein-natural-yoghurts-among,196309,0,2.html

Similar Items