Effect of Fermentation Parameters on the Anthocyanin Content, Sensory Properties, and Physicochemical Parameters of Potato Blueberry Yogurt

Fruit yogurt with a variety of nutrients and fruit flavors is becoming increasingly popular among consumers. This study was conducted to achieve the optimum fermentation process parameters in preparing potato blueberry yogurt with high nutritional value and good flavor and taste by using one factor...

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Bibliográfalaš dieđut

Váldodahkkit:	Meidan Li, Zuyan He, Laping He, Cuiqin Li, Han Tao, Chun Ye, Lihua Liu, Xuefeng Zeng, Guangyan Ran
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2022-09-01
Ráidu:	Fermentation
Fáttát:	anthocyanin sensory Plackett–Burman design response surface potato blueberry yogurt potential probiotics
Liŋkkat:	https://www.mdpi.com/2311-5637/8/10/489
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