Development of an acceptable peanut milk yogurt
The goal of the study was to develop an acceptable yogurt product from peanut milk. To determine the optimum peanut milk yogurt formulation, a two-factor experimental design involving six formulations with varying amounts of evaporated milk and sugar was employed. Sensory evaluation conducted on a f...
| Autor Principal: | |
|---|---|
| Outros autores: | |
| Formato: | Thesis |
| Idioma: | inglés |
| Publicado: |
Quezon City
College of Home Economics, University of the Philippines
2013.
|
| Subjects: |