Development of ginger-flavoured soya milk ice cream : Comparison of data analysis methods
Sucrose at the concentration of 6 and 7% (w/w) and ginger extract at the concentration of 4 and 5% (w/w) were added to ginger-flavoured soya milk ice cream recipes to determine the consumer acceptablility. One hundred consumers were requested to taste four samples of ginger-flavoured soya milk ice...
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| Format: | Article |
| Language: | English |
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Maejo University
2012-12-01
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| Series: | Maejo International Journal of Science and Technology |
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| Online Access: | http://www.mijst.mju.ac.th/vol6/505-513.pdf |