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Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives

Ariadne Roberto Karnopp1, Katherine Guimarães Oliveira2, Eriel Forville de Andrade3

  • 1Graduate Program in Food Science and Technology, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR, Brazil.

Food Chemistry
|May 23, 2017
PubMed

Keywords:
Dairy foodsDesirability functionGrape juiceGrape pomaceOrganic farmingResponse surface methodologyVitis labrusca

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