Physicochemical, Sensory, and Nutritional Quality Comparison of Natural-Flavored Drinkable Yogurts in Peruvian Highland Markets
This study characterized the physicochemical, rheological, and sensory parameters of five commercial natural-flavored yogurt brands available in the Peruvian highland’s region. The methodology included proximate composition, pH, titratable acidity, soluble solids, color (CIELab*), flow properties, v...
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| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2026
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| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) |
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