Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains

The aim of this research was to assess the effects of fruit purees of banana, kiwi, mango, red berry, and strawberry on the microbiological, physicochemical, antioxidant, and sensory properties of sheep yogurt. The fruit purees were characterized for their microbiological profile before yogurt produ...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Giuliana Garofalo, Raimondo Gaglio, Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Silvia Riggio, Daniela Piazzese, Adriana Bonanno, Hüseyin Erten, Maria Teresa Sardina, Luca Settanni
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Elsevier 2024-06-01
Σειρά:	Journal of Agriculture and Food Research
Θέματα:	Sheep yogurt Selected starter culture Fruit purees Microbiological traits Physicochemical properties Sensory evaluation
Διαθέσιμο Online:	http://www.sciencedirect.com/science/article/pii/S266615432400190X
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