Effect of Walnut (Juglans regia L.) on the Physicochemical, Sensory, Phenolic and Antioxidant Properties of Set Type Yogurts during Storage Time
This study aims to reveal the quality properties of yogurt enriched with walnut during cold storage (4°C) for 28 days. Five sets of yogurt types were produced by using walnut at varying rates (A: 0% (control), B: 1%, C: 2.5%, D: 3.5%, E: 5%). Physicochemical, sensory, phenolic contents and antioxida...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2022-06-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/4962 |