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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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2020-12-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/9/12/1848 |
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