Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of <i>Dovyalis caffra</i> Fruit Yogurt
This study investigated the effect of incorporating up to 15% (<i>w</i>/<i>w</i>) <i>Dovyalis caffra</i> fruit pulp into cow milk yogurt. Monitoring the physico-chemical, microbiological, and organoleptic properties of these formulations was performed weekly during refrigerated (4 °C) storage for 21...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2024-12-01
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| Schriftenreihe: | Foods |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/2304-8158/13/24/4102 |
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