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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

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