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The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin
The purpose of this study was to investigate the influence of the addition of inulin (3%, 6% and 9%) to green tea-infused set type yoghurt on its sensory quality and physical properties. Yogurts were made by combining green tea with milk and inulin and inoculated with freeze-dried starter cultures Y...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870793/ https://www.ncbi.nlm.nih.gov/pubmed/35206044 http://dx.doi.org/10.3390/foods11040566 |