Učitavanje...
Physicochemical and Sensory Properties of Yogurt Supplemented with Corni fructus during Storage
This study was carried out to determine a possibility of adding Corni fructus extract (CFE) into yogurt for improving the neutraceutical properties of yogurt and the effects of adding CFE (2∼6%, v/v) on the physicochemical and sensory properties of the products during a 15-day storage period at 4°C....
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| Glavni autori: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
The Korean Society of Food Science and Nutrition
2013
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| Teme: | |
| Online pristup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3867155/ https://ncbi.nlm.nih.gov/pubmed/24471109 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2013.18.1.045 |
| Oznake: |
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