Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception
Hanna Lesme, Cécile Rannou, Marie‐Hélène Famelart, Saı̈d Bouhallab, Carole Prost
Topics & Concepts
AromaFood scienceOrganolepticFlavorTexture (cosmology)TasteChemistrySensory systemPerceptionBiologyComputer scienceNeuroscienceArtificial intelligenceImage (mathematics)Proteins in Food SystemsMeat and Animal Product QualityProbiotics and Fermented Foods