Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties
In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (<i>Camellia sinensis</i>): black, green and oolong tea as well as lemon balm (<i>Melissa officinalis</i> L.) were used to produce set yoghurt. The sensory quality (using Quantitative D...
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| Үндсэн зохиолчид: | , , , |
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| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
MDPI AG
2020-12-01
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| Цуврал: | Foods |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://www.mdpi.com/2304-8158/9/12/1848 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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