Sensory properties of probiotic yogurt is comparable to standard yogurt

By S. Hekmat, Gregor Reid. 2006

160 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/9d42a821bb9b3a8771a58451da6e6591f5e69d9d

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In Food Science

1. Hari Niwas Mishra
2. W. Routray

Citations in the corpus

• Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review (2011, background): “Yogurt is rich in probiotics which is one of its other beneficial characteristics and some of the food scientists have observed that the presence of probiotics does not affect yogurt flavor or consumer acceptance (Hekmat and Reid 2006).”