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The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin
Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3,...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229014/ https://www.ncbi.nlm.nih.gov/pubmed/34072488 http://dx.doi.org/10.3390/foods10061242 |