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Rheological and sensorial evaluation of yogurt incorporated with red propolis
The aim of the present study was to evaluate the use of red propolis extract, as a natural additive, in yogurt. For this, yogurt was produced with red propolis extract (YRP), to replace the additive chemical potassium sorbate, used in the commercial yogurt (CY). Analysis for apparent viscosity, text...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7026322/ https://ncbi.nlm.nih.gov/pubmed/32123429 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04142-5 |
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