The effect of addition of selected vegetables on the microbiological, textural and flavour profile properties of yoghurts.

Abstract

BACKGROUND Vegetables, apart from having high nutritional value, also contain considerable amounts of dietary fibre and other components, which may affect physico-chemical properties of fermented milks, e.g. viscosity, texture, susceptibility to syneresis, flavour profile etc. The present work was established to study the effect of selected vegetables… (More)
DOI: 10.17306/J.AFS.2015.1.5

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