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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....

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Detalles Bibliográficos
Autores principales:	Noh, Hyo Ju, Seo, Hye Min, Lee, Jun Ho, Chang, Yoon Hyuk
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Food Science and Nutrition 2013
Materias:	Articles
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

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