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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...
Gardado en:
| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2019
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| Assuntos: | |
| Acceso en liña: | 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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