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The Evaluation of the Sensory and Microbiological Properties of the Yogurt Supplemented with Achillea melifolium and Solanum muricatum
This research explored the sensory characteristics and consumer acceptance of novel yogurt. The study aimed to develop a new type of yogurt through addition of microcapsules with Achillea melifolium infusion and jelly from the pepino fruit. The effect of yogurt supplementation with four different le...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
AcademicPres
2018-05-01
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| Colecção: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Assuntos: | |
| Acesso em linha: | http://journals.usamvcluj.ro/index.php/fst/article/view/12994 |
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