Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt

This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices. The objective was to determine the sensory, physicochemical, textural and ant...

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Detalles Bibliográficos
Autores principales: Popescu, Liliana, Ceșco, Tatiana, Gurev, Angela, Ghendov-Mosanu, Aliona, Sturza, Rodica, Tarna, Ruslan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689545/
https://www.ncbi.nlm.nih.gov/pubmed/36429157
http://dx.doi.org/10.3390/foods11223565

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689545/
https://www.ncbi.nlm.nih.gov/pubmed/36429157
http://dx.doi.org/10.3390/foods11223565

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