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Keywords: Yoghurt drink
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Journal Articles
Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink
Available to Purchase
Journal:
Nutrition & Food Science
Nutrition & Food Science (2023) 53 (1): 162–177.
Published: 10 May 2022
... and consumers’ acceptance towards local healthy products. This study aims to evaluate the effects of cross-modal interactions of Aroma-Taste-Texture (ATT) in yoghurt drink. Design/methodology/approach Fifteen sugar reduced yoghurt drinks [S, sugar percentage (0%, 2%, 4%); T, stevia dosage (0%, 0.01%, 0.02...
