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Physicochemical, Sensory, and Nutritional Quality Comparison of Natural-Flavored Drinkable Yogurts in Peruvian Highland Markets por Carmen Rosa Apaza-Humerez, Susy Yapu-Condori, Jheyson F. Tintaya-Mamani, Thalia Alexandra Rivera-Ashqui, Reynaldo J. Silva-Paz
Publicado 2026Enlace permanente (DOI o Handle)
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Materias Relacionadas
Food Nutrient Composition and Product Development
Peruvian highlands
Probiotics and Fermented Foods
Sensory Analysis and Statistical Methods
acidity
color
consumer acceptance
dairy product quality
flavored yogurt
product standardization
rheological properties
sensory acceptability
soluble solids
texture
viscoelasticity