Sensory Analysis of Greek Style Yoghurt Sauce with Blends of Whey Protein Concentrate and Virgin Olive Oil
Vaishnavi D, Harinivenugopal, Devaraju M, Arun Kumar H & Thangallapally Aravind · Journal of Advances in Microbiology · 2025
Aims: To evaluate the influence of whey protein concentrate (WPC-80) and virgin olive oil fortification on the sensory profile of a Greek style yoghurt sauce and to optimize their inclusion levels for achieving the highest consumer sensory acceptance Study Design: A laboratory-...
Open access
Research Article
10.9734/jamb/2025/v25i121034