Development of an acceptable buco-pandan flavored yogurt
An acceptable buco-pandan flavored yogurt was developed. Yogurt was prepared using the selected recipe preferred by panelists. Three levels of concentrated flavoring--- 0.01ml (A1), 0.20ml (B1) and 0.30ml (C1) were added to 400 grams each of yogurt. Fifty untrained panelists evaluated the samples fo...
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| Format: | Thesis |
| Language: | English |
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2001.
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