Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk

The objective of this study was to investigate the effects of sun‐dried white mulberry fruit powder (WMFP) at addition levels of 2%, 4%, and 6% for enhancing nutritional value and improving the quality of yogurt during refrigerated storage. Results showed that the highest (p < .05) antioxidant ac...

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Detalles Bibliográficos
Autores principales: Sheikh, Sania, Siddique, Farzana, Ameer, Kashif, Ahmad, Rabia Shabbir, Hameed, Aneela, Ebad, Asma, Mohamed Ahmed, Isam A., Shibli, Sahar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834815/
https://www.ncbi.nlm.nih.gov/pubmed/36655096
http://dx.doi.org/10.1002/fsn3.3053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9834815/
https://www.ncbi.nlm.nih.gov/pubmed/36655096
http://dx.doi.org/10.1002/fsn3.3053

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