Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives

Nowadays, consumers pay particular attention to the quality of the products they buy. They also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly focusing on the use of various additives with proven health benefits. Many scientific teams from various regions o...

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Detalles Bibliográficos
Autores principales: Wajs, Joanna, Brodziak, Aneta, Król, Jolanta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048245/
https://www.ncbi.nlm.nih.gov/pubmed/36981201
http://dx.doi.org/10.3390/foods12061275

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048245/
https://www.ncbi.nlm.nih.gov/pubmed/36981201
http://dx.doi.org/10.3390/foods12061275

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