Impact of vitamin C supplementation on composition, stability, fatty acids profile, organic acids, antioxidant properties and sensoric acceptability of cultured buttermilk
Buttermilk is a fermented drink widely used all over the world. It is produced widely both traditionally and commercially through pasteurization. Buttermilk, produced during churning of cultured cream, was supplemented with vitamin C at four different concentrations i.e., 100, 200, 300, 400 mg/100 m...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23000928 |