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Physicochemical and Sensory Properties of Yogurt Supplemented with Corni fructus during Storage
This study was carried out to determine a possibility of adding Corni fructus extract (CFE) into yogurt for improving the neutraceutical properties of yogurt and the effects of adding CFE (2∼6%, v/v) on the physicochemical and sensory properties of the products during a 15-day storage period at 4°C....
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2013
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3867155/ https://www.ncbi.nlm.nih.gov/pubmed/24471109 http://dx.doi.org/10.3746/pnf.2013.18.1.045 |