The results of the analysis indicate that different types of milk and flavouring had statistically significant effects (p
📌 3 Key Takeaways
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Objective & Hypothesis:The effects of 2 different types of milk (cow's and goat's milk), 4 types of flavouring (coffee, strawberry, cherry and peach) and 15 days of storage on the physical, chemical and organoleptic qualities of flavoured yogurts were investigated and the results summarised below.
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Key Findings & Data:The effects of 2 different types of milk (cow's and goat's milk), 4 types of flavouring (coffee, strawberry, cherry and peach) and 15 days of storage on the physical, chemical and organoleptic qualities of flavoured yogurts were investigated and the results summarised below.
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Conclusion & Impact:The results of the analysis indicate that different types of milk and flavouring had statistically significant effects (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Turk. J. Agric. For. · (1999) · 557-566. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For.
Abstract
The effects of 2 different types of milk (cow's and goat's milk), 4 types of flavouring (coffee, strawberry, cherry and peach) and 15 days of storage on the physical, chemical and organoleptic qualities of flavoured yogurts were investigated and the results summarised below. The results of the analysis indicate that different types of milk and flavouring had statistically significant effects (p
Özet
The effects of 2 different types of milk (cow's and goat's milk), 4 types of flavouring (coffee, strawberry, cherry and peach) and 15 days of storage on the physical, chemical and organoleptic qualities of flavoured yogurts were investigated and the results summarised below. The results of the analysis indicate that different types of milk and flavouring had statistically significant effects (p
AKIN, M. S. (1998). A Comparative Study of Physicochemical and Organoleptic Qualities of Flavoured Yogurts Made from Cow's and Goat's Milk and Stored for 15 Days. Turkish Journal of Agriculture and Forestry, Cilt: 23 - Sayı: EK3, 557–566. https://ajindex.com/articles/392941