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