Effect of Two Combined Functional Additives on Yoghurt Properties

The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at final concentration of 0.1 and 0.2% of both component...

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Detalles Bibliográficos
Autores principales: Szołtysik, Marek, Kucharska, Alicja Z., Dąbrowska, Anna, Zięba, Tomasz, Bobak, Łukasz, Chrzanowska, Józefa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8224028/
https://www.ncbi.nlm.nih.gov/pubmed/34064052
http://dx.doi.org/10.3390/foods10061159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8224028/
https://www.ncbi.nlm.nih.gov/pubmed/34064052
http://dx.doi.org/10.3390/foods10061159

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