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The Improvement of Sensory and Bioactive Properties of Yogurt with the Introduction of Tartary Buckwheat
The incorporation of cereals in yogurt has recently gained increasing consumer approval, for its high nutritional value and health benefits, all over the world. Following this emerging trend, Tartary buckwheat (TB) was supplemented into yogurt as a natural functional ingredient in order to develop a...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222765/ https://www.ncbi.nlm.nih.gov/pubmed/35741972 http://dx.doi.org/10.3390/foods11121774 |