Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Pro...

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Detalles Bibliográficos
Autores principales: Świąder, Katarzyna, Florowska, Anna, Konisiewicz, Zuzanna, Chen, Yen-Po
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763908/
https://www.ncbi.nlm.nih.gov/pubmed/33322444
http://dx.doi.org/10.3390/foods9121848

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7763908/
https://www.ncbi.nlm.nih.gov/pubmed/33322444
http://dx.doi.org/10.3390/foods9121848

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