RELATION BETWEEN SENSORY ANALYSIS AND RHEOLOGICAL PROPERTIES OF YOGURT CONTAINING WHEY PROTEIN CONCENTRATE AS A FAT REPLACER

Luis Antônio Minim; Valeria Paula  Rodrigues Minim; Gabrielle Cardoso Reis Fontan; Janaína  Teles Faria; MµRCIA CRISTINA TEIXEIRA RIBEIRO VIDIGAL; Milene Moreira Ribeiro Loures

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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RELATION BETWEEN SENSORY ANALYSIS AND RHEOLOGICAL PROPERTIES OF YOGURT CONTAINING WHEY PROTEIN CONCENTRATE AS A FAT REPLACER

Luis Antônio Minim ¹ ; Valeria Paula Rodrigues Minim ² ; Gabrielle Cardoso Reis Fontan ; Janaína Teles Faria ³ ; MµRCIA CRISTINA TEIXEIRA RIBEIRO VIDIGAL ; Milene Moreira Ribeiro Loures ¹

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Luis Antônio Minim et al. RELATION BETWEEN SENSORY ANALYSIS AND RHEOLOGICAL PROPERTIES OF YOGURT CONTAINING WHEY PROTEIN CONCENTRATE AS A FAT REPLACER. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/relation-between-sensory-analysis-and-rheological-properties-of-yogurt-containin?lang=en>. Acesso em: 07 Ago. 2026. Copy citation

Luis Antônio Minim, 2022, RELATION BETWEEN SENSORY ANALYSIS AND RHEOLOGICAL PROPERTIES OF YOGURT CONTAINING WHEY PROTEIN CONCENTRATE AS A FAT REPLACER. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/relation-between-sensory-analysis-and-rheological-properties-of-yogurt-containin?lang=en>. Copy citation

Luis Antônio Minim. (2022, May). RELATION BETWEEN SENSORY ANALYSIS AND RHEOLOGICAL PROPERTIES OF YOGURT CONTAINING WHEY PROTEIN CONCENTRATE AS A FAT REPLACER. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Luis Antônio Minim, RELATION BETWEEN SENSORY ANALYSIS AND RHEOLOGICAL PROPERTIES OF YOGURT CONTAINING WHEY PROTEIN CONCENTRATE AS A FAT REPLACER. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/relation-between-sensory-analysis-and-rheological-properties-of-yogurt-containin?lang=en Copy citation

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¹ Universidade Federal de Viçosa ;

² Departamento de Nutrição e Saúde / UFV ;

³ Universidade do Estado de Santa Catarina

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Sensory and Consumer Science

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