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Comprehensive Evaluations of Physicochemical Characteristics and Sensory Acceptance of Selected Fruits, Almond and Dark Chocolate Incorporated Yogurt Cover

Comprehensive Evaluations of Physicochemical Characteristics and Sensory Acceptance of Selected Fruits, Almond and Dark Chocolate Incorporated Yogurt

Journal of Food and Agriculture
Volume 13 (2020): Issue 2
By: ,  ,  ,   and    
Open Access
|Dec 2020
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DOI: https://doi.org/10.4038/jfa.v13i2.5233 | Journal eISSN: 2613-8530
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Language: English
Page range: 20 - 36
Published on: Dec 30, 2020
Published by: Wayamba University of Sri Lanka
In partnership with: Paradigm Publishing Services
Keywords:
Fruits,
Natural fortification,
Quality assessments,
Sensory analysis,
Yogurt

© 2020 Mousumi Nath, Anika Tasnim, J. M. Kamirul Hasan Chowdhury, Fariha Alam, Nurul Absar, published by Wayamba University of Sri Lanka
This work is licensed under the Creative Commons License.

Volume 13 (2020): Issue 2
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