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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Vydáno v:J Food Sci Technol
Hlavní autoři: Santos, Marly Silveira, Estevinho, Leticia Miranda, de Carvalho, Carlos Alfredo Lopes, da Silva Conceição, Antonio Leandro, de Castro Almeida, Rogeria Comastri
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2019
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Original Article
On-line přístup: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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