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:	Carmen Rosa Apaza-Humerez, Susy Yapu-Condori, Jheyson F. Tintaya-Mamani, Thalia Alexandra Rivera-Ashqui, Reynaldo J. Silva-Paz
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2026
Materias:	flavored yogurt rheological properties viscoelasticity sensory acceptability consumer acceptance texture acidity soluble solids color Peruvian highlands dairy product quality product standardization Probiotics and Fermented Foods Sensory Analysis and Statistical Methods Food Nutrient Composition and Product Development
Acceso en línea:	Enlace permanente (DOI o Handle) Registro tomado de OpenAlex, que lo atribuye a la UPeU. Aún no está en el CRIS de la universidad.
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