Sensory analysis was performed of yogurts by comparison technique for classifying each global preference (Lawless, 1998). The samples were tested at 25 C, in an uniformly illuminated room, by three groups of 30 untrained judges.
Sensory analysis was performed of yogurts by comparisontechnique for classifying each global preference (Lawless, 1998).The samples were tested at 25 C, in an uniformly illuminatedroom, by three groups of 30 untrained judges.