p. 233−236
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p. 237−241
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p. 243−252
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p. 253−256
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T3 > T4 > while T2 revealed no syneresis. Organoleptically, sour creams acceptability were arranged in the following descending order T2 > T3 > T1 > T4. From the foregoing results, it could be concluded that Light sour creams with high nutritional and organoleptic properties manufactured from 9% fat and 5% protein with added stabilizers (T2 &T3) are applicable and highly recommended. ]]>
p. 257−262
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