Consumer acceptance and purchase intent of a novel low-fat sugar-free sherbet containing soy protein

• المؤلفون الرئيسيون: J. Walker, C. A. Boeneke, S. Sriwattana, J. A. Herrera-Corredor, W. Prinyawiwatkul
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Engineering
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77956529764&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/50440
• المؤسسة: Chiang Mai University

This research was designed to develop low-fat sugar-free frozen sherbet products containing an acceptable level of soy protein (SP) recommended by the Food and Drug Administration and to determine consumer sensory profile driving consumer acceptance and purchase intent. Four orange-flavored sherbets...