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Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage
In this study, flaxseed was used as a functional ingredient in yogurt formulations. The goal of this study was to produce prebiotic yogurt supplemented with flaxseed and investigation of its texture and sensory properties. Yogurt samples containing 0%–4% flaxseed was produced and stored at refrigera...
Gardado en:
| Publicado en: | Food Sci Nutr |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6418434/ https://ncbi.nlm.nih.gov/pubmed/30918633 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.805 |
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